MACARONI EGG SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
"This tasty dish proves you don't have to feed a crowd to enjoy that delicious picnic salad flavor," says Ruth Wimmer of Bland, Virginia. "Hard-cooked egg makes it nice and hearty."
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse in cold water., In a small bowl, combine the mayonnaise, sugar, vinegar, salt, mustard and pepper. Stir in celery and onion. Fold in macaroni and egg. Refrigerate until serving.
Nutrition Facts : Calories 389 calories, FatContent 26g fat (4g saturated fat), CholesterolContent 116mg cholesterol, SodiumContent 805mg sodium, CarbohydrateContent 31g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 8g protein.
RED POTATO AND EGG SALAD RECIPE: HOW TO MAKE IT
This flavorful red potato salad with egg is the perfect side for summer cookouts. The red potatoes really dress it up. —Margaret Blomquist, Newfield, New York
Provided by Taste of Home
Categories Lunch Side Dishes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 17 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 276 calories, FatContent 17g fat (3g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 309mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 5g protein.
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CELERY SALAD WITH WALNUTS AND PECORINO RECIPE - PUREWOW
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Reviews 2.0
Total Time 10 minutes
Calories 269 calories per serving
- 1. Heat a small skillet over medium-high heat. Add the walnuts and toast, stirring occasionally, until fragrant, about 2 minutes. Transfer the walnuts to a plate to cool to room temperature. Once cool, roughly chop and reserve for later. 2. In a glass measuring cup or small bowl, whisk the egg yolk, garlic, Dijon, salt and pepper until smooth. While whisking, drizzle in the olive oil until emulsified. Add the vinegar and whisk to combine. Taste to adjust the seasoning. The dressing can be stored in a sealed container in the refrigerator for up to 24 hours. 3. On a plate, scatter the celery slices and leaves. Pour over the dressing, top with the pecorino and walnuts and serve immediately.
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