DEVILED EGG MACARONI SALAD
Macaroni salad and deviled eggs belong together: Be voted most popular at the next BBQ or potluck with this creamy mash-up.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the eggs in a large pot and add enough water to cover them by 1-inch. Bring the water to a boil over medium-high heat. Let boil for 1 minute then turn off the heat, cover the eggs and let sit for 10 minutes. Drain the eggs and immediately submerge them into a bowl of ice water to stop the cooking. Let sit for 10 minutes. Peel the eggs, cut them in half and separate the whites from the yolks. Transfer the yolks to a medium bowl. Chop 12 egg halves into 1/2-inch pieces and set aside. Place the remaining 12 egg halves, cut side up, on a cutting board or plate.
- Add 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar and 1/2 teaspoon salt to the egg yolks. Mash with a fork until well combined then stir vigorously to smooth out any lumps. Reserve 1/4 cup of the mixture and transfer the rest to a large resealable plastic bag. Snip a 1/2-inch piece off 1 corner of the bag and pipe the mixture into the center of the egg whites on the cutting board. Refrigerate until ready to use.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Drain, transfer to a large bowl and refrigerate until chilled, about 30 minutes.
- Fold the carrots, celery, red onion, sugar, 1 tablespoon chives and remaining 3/4 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon vinegar, reserved chopped egg whites, reserved deviled egg mixture, 1 teaspoon salt and a few grinds of pepper into the pasta and mix until well combined. Transfer to a serving bowl and sprinkle half of the remaining chives and half of the paprika over top. Top the pasta with the deviled eggs. Sprinkle with remaining chives and paprika.
MEGA EGGA MACARONI SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
- In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.
- Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.
MOM'S MACARONI AND POTATO SALAD
My mom and grandma's macaroni and potato salads are family favorites and we have them a lot for summer get togethers. This is a combination of both recipes made into one and submitted for the Craze-E Contest.
Provided by lauralie41
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and peel the new potatoes than cut into cubes. Add potatoes and eggs to a dutch oven or large pot and over medium high heat cook until potatoes are just fork tender, approximately 20 minutes. (Do not let the potatoes get over cooked because they will turn to mush when making the salad.) Cook pasta according to package directions.
- Drain pasta well and place in a large mixing bowl. When potatoes and eggs are ready drain well and set eggs in a bowl of ice water to cool. Add potatoes to mixing bowl with pasta and add remaining ingredients. Peel and chop eggs, add to bowl. Gently fold everything together, taste, and season with salt and pepper.
- Place in refrigerator until chilled or overnight for best flavor. More mayonnaise and yogurt can be added if creamier texture is desired.
Nutrition Facts : Calories 933.8, Fat 22.8, SaturatedFat 4.5, Cholesterol 225.4, Sodium 453.7, Carbohydrate 150.7, Fiber 15, Sugar 17.1, Protein 32
E-Z POTATO, EGG AND MACARONI SALAD
Make and share this E-Z Potato, Egg and Macaroni Salad recipe from Food.com.
Provided by Ruth923
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Put in the Microwave the 7 potatoes and cook until done.
- In a small mixing bowl combine yellow mustard, sweet onion, vinegar, and salad dressing.
- Chop eggs.
- Take potatoes out of microwave and peel and cut up.
- Add all ingredients into a larger mixing bowl and toss.
- Put in refrigerator for about an hour then serve.
AMISH MACARONI SALAD
A colorful and flavorful macaroni salad made with hard cooked eggs, bell pepper and celery in a creamy dressing. Best macaroni salad I have ever had. I always get many requests for recipe. Enjoy!
Provided by CONNIE0751
Categories Macaroni Salad
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
- In a large bowl, stir together the eggs, onion, celery, red pepper, and relish. In a small bowl, stir together the salad dressing, mustard, white sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in macaroni until well blended. Cover and chill for at least 1 hour before serving.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 66 g, Cholesterol 132.7 mg, Fat 25.3 g, Fiber 2.6 g, Protein 9 g, SaturatedFat 3.7 g, Sodium 944.1 mg, Sugar 37.9 g
MACARONI EGG SALAD
"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.
Nutrition Facts : Calories 389 calories, Fat 26g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 805mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.
MACARONI SALAD WITH EGG
When in a hurry, my mother used to purchase deli macaroni salad and dress it up by adding hard-boiled eggs, carrots, and French dressing. This is my version of her recipe.
Provided by KEMRECIPES
Categories Salad Pasta Salad
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, and cool under cold running water. Place in the refrigerator until ready to use.
- Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta with cold water and drain thoroughly.
- While pasta is cooking, combine mayonnaise, olive oil, cider vinegar, sugar, salt, paprika, pepper, and dry mustard in a large bowl. Mix in carrot, celery, and onion. Stir drained pasta into the dressing.
- Remove eggs from the refrigerator. Shell, quarter lengthwise, and slice into 1/4-inch pieces. Gently stir into the macaroni salad. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 25.4 g, Cholesterol 155.2 mg, Fat 42.3 g, Fiber 1.8 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 745.5 mg, Sugar 3.7 g
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