Recipe courtesy of Food Network Kitchen
Save Recipe Print
Macaroni and Egg Salad
Total:
20 min
Prep:
20 min
Level:
Easy
Total:
20 min
Prep:
20 min
Level:
Easy

Directions

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.

Photograph by Justin Walker

More from:

Labor Day

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Mozzarella Salad

Recipe courtesy of Rachael Ray

Baked Caprese Salad

Recipe courtesy of Giada De Laurentiis

Honeydew and Arugula Salad

Recipe courtesy of Food Network Kitchen

Refrigerator Pasta Salad

Browse Reviews By Keyword

          Latest Stories