Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.

Classic Macaroni Salad with Eggs

Name: Classic Macaroni Salad with Eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: Macaroni Noodles; Large Eggs; Mayonnaise; Full Fat Greek Yogurt; Lemon Juice; Kosher Salt; Red Onion; Yellow Bell Pepper; Celery; Fresh Dill

Recipe by Jaclyn Irwin

Ingredients

Time

20m

Serves

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.

Lunch

Side

Ingredients

300 g

Macaroni Noodles

Large Eggs

2/3 cup

Mayonnaise

1/3 cup

Full Fat Greek Yogurt

1 1/2 Tbsp

Lemon Juice

1/2 tsp

Kosher Salt

1/4

Red Onion

finely chopped

Yellow Bell Pepper

finely chopped

3 stalks

Celery

finely chopped

1/3 cup

Fresh Dill

chopped

Instructions

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.