Classic Macaroni Salad with Eggs
Rated 3.3 stars by 3 users
Category
Sides
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
Calories
446
This classic macaroni salad crafted with gluten-free elbow noodles, boiled eggs, and Primal Kitchen Mayo has a delicious flavor and creamy texture everybody will love. Whip up a batch for a summer BBQ or your next potluck or picnic!
Ingredients
Directions
Fill a small pot about half full of water and salt well. Add eggs to the pot and make sure they are fully covered with water.
- On high heat, bring to a rolling boil. Turn off heat and cover the pot. Let it sit for about 8-9 minutes, then rinse under cold water and peel. Chill eggs in the fridge (for at least two hours or overnight, if possible).
- Chop eggs into small pieces after chilling. Dice the onion, celery, pickles, and bell peppers into small pieces.
- Cook pasta according to package directions. Strain and rinse under cold water.
- Place cooked macaroni in a large mixing bowl. Add onion, celery, bell pepper, eggs and pickles.
Add Primal Kitchen Mayo and mix until well combined. Chill until ready to serve.
Recipe Video
Recipe Note
Nutrition information calculated using Cronometer.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 446
- Carbs
- 29.4 grams
- Fat
- 36 grams
- Protein
- 11.1 grams
If you’re in a pinch for a potluck or picnic dish, macaroni salad is a quick and easy solution. Typically made with cooked elbow noodles, fresh veggies, and mayo, this must-have BBQ side dish takes just minutes to put together using a few fridge staples—plus it's endlessly customizable! Sub in red onions for white if preferred, or add a squeeze of spicy mustard for a more vinegary flavor.
Our tasty twist on this spring and summer staple utilizes chickpea pasta to make it gluten-free, with diced eggs substituting for the chunks of cheddar you find in some traditional macaroni salads. We used our creamy avocado oil mayo to hold everything together and give the pasta extra flavor.
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