Macaronieggsalad Recipes

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.

Steps:

• Put macaroni in large serving bowl.
• Mix in 2 tablespoons vinegar and place in fridge to cool.
• Once macaroni is cool, add chopped celery and chopped hard boiled eggs.
• Sprinkle the following ingredients over the top of the macaroni: onion powder, garlic powder, ground mustard, salt, pepper and parsley flakes.
• Add 1 cup miracle whip (or miracle whip light).
• Stir until evenly mixed.
• Add extra of the spices to your liking. I find a thin layer of each over the top was fine.

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.

Steps:

• Dice 3/4 of the cucumber and save remainder for garnish.
• Mix the macaroni, cucumber, celery and onion together.
• Make a dressing of the salt, pepper, dill weed, vinegar and oil.
• Toss with the macaroni mixture.
• Chill thoroughly.
• Coarsely chop 4 of the eggs and halve the other 4.
• Add the chopped eggs and mayonnaise to the macaroni mixture.
• Mix lightly.
• Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.

Steps:

• Cook the macaroni according to the package directions. Drain the pasta and rinse under cold running water to cool completely. Drain well, put in a large bowl and set aside.
• Mix the mayonnaise, salad dressing, onion, radishes and peas together in a medium bowl until well combined and evenly distributed. Pour the mixture over the macaroni and fold to combine. Taste and adjust the seasoning with salt and pepper. Serve immediately or cover and refrigerate until ready to serve.

Steps:

• Soak 1/4 cup minced red onion in cold water, 10 minutes; drain. Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Toss the macaroni, onion, 1 chopped celery stalk, 1 chopped hard-cooked egg, 1/3 cup mayonnaise, a pinch of cayenne pepper, 1 tablespoon each olive oil and white wine vinegar, and 3 tablespoons chopped parsley. Season with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Rinse macaroni in cold water until cool; drain.
• Stir mayonnaise, onion, parsley, mustard, rice vinegar, sugar, celery seed, and salt together in a bowl; add macaroni and eggs and stir to coat.
• Chill in refrigerate for 30 minutes before serving.

Steps:

• In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a lettuce leaf. Sprinkle with paprika if desired.