Creamy Honey Mustard Macaroni Egg Salad

Let me tell you, macaroni egg salad is one of those classics that never gets old.

This creamy, satisfying dish combines tender macaroni and perfectly boiled eggs with just the right mix of crunch from celery and onions. The mayo-based dressing brings everything together with a touch of mustard that gives it that familiar tangy kick.

I’ve been making this recipe for years, mixing it up for summer picnics and quick lunch breaks. The best part is how the flavors seem to get even better after hanging out in the fridge for a bit.

It’s the kind of easy-going dish that works for any casual get-together, and trust me, the bowl always comes home empty.

What Kind of Macaroni Should I Use?

For macaroni egg salad, you’ll want to stick with small, short pasta shapes that can hold up well to mixing and chilling. Regular elbow macaroni is the classic choice, but small shells or ditalini pasta work great too. The most important thing is to cook your pasta just until al dente – slightly firm when you bite into it – since overcooked pasta will become mushy when mixed with the mayo and dressing. A helpful tip is to rinse your cooked pasta with cold water right after draining – this stops the cooking process and helps prevent the noodles from sticking together while you prep the other ingredients.

Options for Substitutions

This classic macaroni egg salad is pretty adaptable – here’s what you can switch up:

• Macaroni pasta: While elbow macaroni is classic, you can use other short pasta shapes like shells, rotini, or even small bow ties. Just cook them according to package directions until tender.
• Honey mustard dressing: No honey mustard? Mix 1/4 cup regular yellow mustard with 2 tablespoons honey, or use Dijon mustard for a tangier taste. Regular yellow mustard works too, but you might want to add a touch of honey to balance the flavors.
• Mayonnaise: You can swap half or all of the mayo with Greek yogurt for a lighter version. Just know the taste will be a bit tangier. Miracle Whip is another option if that’s what you prefer.
• Celery: If you’re not a celery fan or don’t have any, try diced bell peppers or cucumbers for that nice crunch. You might want to reduce the celery salt if you skip the celery.
• Celery salt: Regular salt plus a pinch of celery seed works just fine. Or just use regular salt and add some fresh herbs like dill or parsley for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making macaroni egg salad is overcooking the pasta – aim for al dente since the noodles will continue to soften as they absorb the dressing, preventing a mushy final product. Another common error is not cooling the pasta completely before mixing in the mayonnaise and other ingredients, which can lead to a greasy, separated dressing and potentially spoiled salad. To get the perfect hard-boiled eggs, place them in cold water, bring to a boil, then remove from heat and let stand covered for exactly 12 minutes – this prevents that unappetizing green ring around the yolk. For the best flavor development, make this salad at least 2 hours before serving (or the night before), and remember to taste and adjust the seasoning just before serving since cold foods often need a bit more salt than you might expect.

What to Serve With Macaroni Egg Salad?

This creamy macaroni egg salad makes a perfect summer lunch or picnic dish, and there are lots of tasty ways to round out your meal. A pile of crisp lettuce leaves works great as a base, or you can serve it alongside some juicy tomato wedges and cucumber slices for extra freshness. If you’re hosting a cookout, this salad pairs really well with grilled hot dogs, hamburgers, or even some BBQ chicken. For a lighter option, try serving it with some whole grain crackers or toasted pita bread for scooping.

Storage Instructions

Keep Cool: Since this macaroni egg salad contains mayonnaise, it needs to be kept chilled. Pop it in an airtight container in the fridge, and it’ll stay good for 3-4 days. Just give it a quick stir before serving, as the dressing might settle a bit.

Make Ahead: Want to prep this in advance? Cook the macaroni and eggs up to a day ahead, then store them separately in the fridge. When you’re ready, just mix everything together with the fresh ingredients. This helps keep the pasta from soaking up too much dressing.

Pack for Picnics: If you’re taking this salad to a picnic or potluck, keep it cold by nestling the container in a bowl of ice or using an insulated cooler. For food safety, don’t let it sit out at room temperature for more than 2 hours (or 1 hour if it’s over 90°F outside).

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 220-240 g

Ingredients

• 1 cup mayonnaise (Hellmann’s works best here)
• 6 large eggs (hard-boiled and cooled)
• 1/2 tsp salt
• 1/2 cup celery (finely chopped into 1/4-inch pieces)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1/2 cup honey mustard dressing (I use French’s honey mustard)
• 1 tsp celery salt
• 1 lb macaroni pasta (cooked until al dente, then cooled)

Step 1: Cook the Pasta and Prepare Components

• 1 lb macaroni pasta
• 6 large eggs

Bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente—you want it tender but still with a slight bite, as it will continue to soften as it sits.

Drain the pasta thoroughly and spread it on a baking sheet to cool faster.

While the pasta cooks, bring a separate pot of water to boil and carefully add the eggs, cooking for 10-12 minutes until hard-boiled.

Transfer the cooked eggs to an ice bath to cool completely and make peeling easier.

I find spreading hot pasta on a sheet dramatically speeds cooling compared to leaving it in the pot.

Step 2: Prepare the Mise en Place

• 1/2 cup celery
• 6 large eggs

While the pasta and eggs cool, finely chop the celery into uniform 1/4-inch pieces—this size ensures even distribution and consistent texture throughout the salad.

Peel the cooled hard-boiled eggs and chop them into roughly 1/2-inch chunks, keeping them slightly chunky rather than finely minced so they maintain their presence in each bite.

Step 3: Build the Creamy Dressing Base

• 1 cup mayonnaise
• 1/2 cup honey mustard dressing
• 1 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp ground black pepper

In a large mixing bowl, combine the mayonnaise, honey mustard dressing, celery salt, salt, and freshly ground black pepper.

Whisk these ingredients together thoroughly until the seasonings are fully dissolved and the dressing is smooth and homogeneous.

I prefer freshly ground black pepper here because it distributes more evenly through the dressing than pre-ground, giving you better seasoning in every spoonful.

Step 4: Combine All Components

• dressing mixture from Step 3
• chopped celery and eggs from Step 2
• cooled pasta from Step 1

Add the chopped celery and hard-boiled eggs from Step 2 to the dressing base and gently fold them in until evenly coated.

Then add the cooled macaroni pasta from Step 1 and use a spatula or large spoon to gently toss everything together, making sure the pasta gets thoroughly coated with the creamy dressing without breaking the egg pieces.

The salad should come together with a creamy, cohesive texture where every component is lightly coated.

Step 5: Chill and Serve

Transfer the finished salad to a serving bowl and refrigerate for at least 30 minutes before serving, which allows the flavors to meld and the salad to reach the proper serving temperature.

The cold temperature also helps the mayonnaise-based dressing set slightly, giving the salad a better texture.

Serve directly from the refrigerator for the best taste and texture.