Classic Macaroni Salad with Eggs
Recipe by Jaclyn Irwin
This creamy and classic macaroni salad is perfect for summer BBQ’s and potlucks. Top it with some extra boiled eggs for an extra boost of protein.
Boil macaroni according to package instructions, and then set aside in a large bowl. Drizzle with a small amount of olive oil to keep from sticking together.
Place the eggs in a large pot and cover with water. Bring to a boil and then cover the pot and turn the heat off. Let the eggs cook covered for 9 to 10 minutes. Remove with a slotted spoon and let cool before peeling. Cut the peeled eggs into halves or quarters and set aside.
In a small bowl, combine the mayonnaise, yogurt, lemon juice and salt.
Add the red onion, pepper and celery to the bowl with the macaroni. Add ¾ of the dressing and toss well to combine. Top with eggs, dill and salt and pepper to taste.
Keep the remaining dressing in the fridge and add as needed to the salad to keep it from drying out.
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