Print

Creamy Classic Amish Macaroni Salad Recipe Easy Homemade with Hard-Boiled Eggs

Amish macaroni salad - featured image
Print Recipe

A creamy classic Amish macaroni salad featuring tender elbow macaroni, hard-boiled eggs, and a tangy, smooth dressing. Perfect for potlucks, picnics, or as a comforting side dish.

Ingredients

Scale
  • 8 ounces (225g) elbow macaroni or small pasta shapes, cooked al dente
  • 4 large hard-boiled eggs, peeled and chopped
  • 3/4 cup (180ml) mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 cup finely diced celery
  • 2 stalks green onion, thinly sliced
  • Salt and black pepper to taste
  • Optional: pinch of paprika

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of elbow macaroni and cook for 7-8 minutes until just tender but still firm to the bite (al dente). Drain well in a colander and rinse under cold water to stop cooking and cool the pasta. Let it drain completely.
  2. Place 4 large eggs in a saucepan and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat, then cover the pot, turn off the heat, and let sit for 12 minutes. Transfer eggs to an ice bath to cool before peeling. Chop into bite-sized pieces.
  3. In a large bowl, whisk together 3/4 cup (180ml) mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, and 1 teaspoon Dijon mustard until smooth. Taste and adjust seasoning with salt and freshly ground black pepper.
  4. Stir in 1/2 cup finely diced celery and 2 thinly sliced green onions into the dressing. Gently fold in the chopped hard-boiled eggs.
  5. Add the cooled macaroni to the bowl and toss everything gently to coat the pasta evenly with the creamy dressing. Be careful not to break up the eggs too much; you want nice chunks.
  6. Cover the salad and refrigerate for at least 1 hour before serving.

Notes

Rinse pasta under cold water after cooking to prevent stickiness. Chop eggs gently to keep chunks intact. Adjust seasoning gradually. Chill salad for at least 1 hour to meld flavors. If too thick after chilling, stir in a splash of milk or more mayo to loosen. Use Greek yogurt for a lighter dressing or whole grain mustard for a flavor twist. Fresh herbs like dill or parsley can be added for brightness.

Nutrition

Keywords: Amish macaroni salad, creamy macaroni salad, hard-boiled eggs, picnic salad, potluck recipe, easy macaroni salad, classic macaroni salad

Find it online: https://pokirecipes.com/creamy-classic-amish-macaroni-salad-recipe-easy-homemade-with-hard-boiled-eggs/