Macaroni Egg Salad Recipe

 Macaroni Egg Salad Recipe

Ingredients:
16 oz box macaroni noodles
1/2 cup celery
6 hard boiled eggs
1/2 cup honey mustard salad dressing
1 cup mayo
1 tsp celery salt
1/2 tsp salt
1/2 tsp pepper
Boil your noodles in a pot per the directions on the box. You will want the noodles to be al dente, so be sure not to overcook them.

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Drain the noodles in a strainer and let them cool in the fridge for about an hour (or freezer for a quicker result.) You don't want the warm noodles heating the rest of the ingredients. Wash and dice your celery into small pieces and set it aside.
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Next, dice your hard boiled eggs (you can cut them several times in an egg slicer first for faster chopping) and set them aside.

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In a large bowl, mix together your mayo, honey mustard, celery salt, salt, and pepper. Once these are incorporated, mix in your celery and eggs.
Stir in your noodles last and mix thoroughly. Top with pepper to taste and serve! If you are making this dish for a large party, you may want to double the recipe. It is bound to be popular, so you want to have enough!
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OXO Good Grips Egg Slicer, White/Black HIC Oversized Soup and Cereal Mug, Fine Porcelain, White, 28-Ounces Bellemain 4 oz. Porcelain Ramekins, Set of 6 YIELD: APPROXIMATELY 10 CUPSMacaroni Egg Salad

If you've been looking for the best macaroni salad with egg, you've found it! This Macaroni Egg Salad recipe is about to become a staple at your next picnic or barbecue!
PREP TIME 15 minutes
COOK TIME 8 minutes