Description
A light, creamy macaroni egg salad perfect for any gathering. The blend of fresh herbs and tangy mayo gives a classic flavor while keeping it refreshing.
Ingredients
- Elbow macaroni, 1 lb
- Large eggs, 4
- Mayonnaise, 1 cup
- Dijon mustard, 2 tbsp
- Fresh dill, 1 tbsp chopped
- Red onion, 1/4 cup finely diced
- Salt, 1 tsp
- Black pepper, 1/2 tsp
- Lemon juice, 1 tbsp
- Fresh parsley, 2 tbsp chopped
- Chives, 1 tbsp chopped
Instructions
- Boil macaroni until al dente and set aside.
- Hard boil eggs and cool them in an ice bath.
- Peel and chop eggs into small pieces.
- Whisk mayo, Dijon, lemon, dill, salt, and pepper until smooth.
- Fold pasta, eggs, onion, and herbs into the dressing.
- Chill for at least 30 minutes before serving.