Total Time
30mins
Prep 20 mins
Cook 10 mins

Very easy, very tasty.

Ingredients Nutrition

Directions

  1. Boil the macaroni and the eggs together in the same pot.
  2. Let cool
  3. Dice the eggs.
  4. Throw it all in the bowl and mix together.
  5. Add chicken, tuna or shrimp to turn it from a side dish to a meal.
Most Helpful

5 5

Hey Adrienne, this salad was a pretty good, but I noticed after chilling the salad for 3 hours, the salad seemed dry, so I prepared a bit more of the dressing and added it immediately. What a difference that made. The salad was a lot more creamy, and stayed creamier for several days in the fridge. When making the salad, I cooked the macaroni seperately, plus I boiled the eggs seperately. I only added 1/2 cup of thinly sliced celery, 1 small green onion, plus a 2-ounce jar of diced pimientos, which I drained on paper toweling. When adding a bit more of the sauce, I halved the dressing, but only added 1/4 teaspoon of the Season-All Salt. I think this salad would taste great adding either chicken or shrimp to it, so that's what I'm going to do the next time I make this salad.

5 5

Excellent Salad!! Found the "Copycat Lawry's Seasoned Salt" #17051 recipe to substitute for the "Season-All Salt". Also, didn't have on hand the honey dijon mustard, so substituted country dijon mustard & 1/2 teaspoon sugar. Did find the salad tasted better after it was chilled for an hour. This salad recipe is a keeper. Thanks for sharing.

5 5

Exceptionally good! Used cooked frozen peas instead of celery as I'm not much of a celery fan. Other than that followed the recipe exactly. The honey dijon is a nice touch. Gives it a bit of tang and hint of sweetness, but not overly so. Definitely a keeper!