Southern Macaroni Salad with Egg
This Southern macaroni salad is more than just a side dish—it’s a recipe rooted in tradition. I grew up making versions of this creamy, tangy classic with my great-grandmother, whose roots stretch from Louisiana to Mississippi. Every bite reminds me of summers in her kitchen, where we didn’t need measurements—just memory, taste, and love.
Servings 10 servings
Calories 275kcal
Ingredients
- 8 oz elbow macaroni pasta uncooked
- 3 eggs Boiled and sliced into chunks.
- 1 cup mayonnaise
- 1 tablespoon mustard
- ½ cup chopped onions I used red onions.
- 2 celery stalks Chopped
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Cook the pasta in accordance with the instructions on the package.
- Rinse the pasta in cold water and dry completely.
- Add the pasta to your serving bowl along with the remaining ingredients. Stir to combine.
- Chill for a minimum of 1 hour. A few hours is optimal.
Video
Notes
- Use a food processor to chop up the eggs and veggies if you want them really finely diced.
- You can omit the eggs if you wish.
- You can substitute sour cream or plain Greek yogurt for mayo.
- You can half the recipe by using half of the ingredients.
- You can double the recipe by doubling the ingredients.
- This is a dish that you will want to add your ingredients (especially the seasonings) a little bit at a time, and then taste repeatedly to determine if it needs a little bit of anything else.
- Dry macaroni salad can happen if the moisture sinks into the pasta. You can add a little additional mayo to get it creamy.
- To give the salad a pop of color you can sprinkle paprika throughout.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 10g | Protein: 6g | Fat: 25g