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 lb box macaroni pasta
• 1/2 cup chopped celery
• 6 hard-boiled eggs
• 1/2 cup honey mustard dressing
• 1 cup mayonnaise
• 1 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Step 1: Cook and Cool the Noodles

Start by boiling your noodles in a pot according to the directions on the package, aiming for al dente texture.

Make sure not to overcook them.

Once done, drain the noodles using a strainer.

Allow them to cool by placing them in the fridge for about an hour or in the freezer for quicker cooling.

Chilled noodles will help prevent heating the other salad ingredients when mixed.

Step 2: Prepare the Celery and Eggs

While the noodles are cooling, wash and dice your celery into small pieces and set it aside.

Next, peel and dice your hard-boiled eggs; using an egg slicer can speed up the chopping process.

Once diced, set the eggs aside until ready to combine with the other ingredients.

Step 3: Make the Dressing

In a large bowl, combine your preferred amount of mayonnaise, honey mustard, celery salt, salt, and pepper.

Mix these ingredients thoroughly to ensure an even distribution of flavors.

Step 4: Combine the Salad Components

Once your dressing is well mixed, gently fold in the prepared celery and eggs.

Stir until everything is nicely incorporated, taking care not to mash the eggs.

Step 5: Incorporate the Noodles and Serve

Retrieve the cooled noodles from the fridge or freezer and stir them into the salad mixture.

Mix thoroughly to ensure the dressing coats all the noodles evenly.

Add a topping of freshly ground pepper to taste, and serve your noodle salad chilled.

Enjoy!