This easy Macaroni Salad with Egg is a perfect fast side dish recipe for your summer BBQ! Versatile flavors for grilling, smoking, and barbecue meals in a simple creamy pasta salad with eggs. Made with mayonnaise, celery, onion, eggs, and relish.
Hard boil your eggs via your favorite method.I like to do this in the Instant Pot (instructions in notes).
Cook your pasta as per package directions in a large pot of salted water until al dente (not too soft).
When the pasta is done, drain, drizzle with a little olive oil, stir to coat, and chill at least 30 minutes.
While the pasta is cooking, prepare the rest of the mix ins and the sauce as follows:
Peel and chop the eggs into large chunks (or desired size).Cut in half lengthwise, then lengthwise again, and then chunks. Set aside.
Finely chop the celery and red onion. Set aside.
Make the sauce in a medium bowl. Whisk together the mayonnaise, relish, lemon juice, and mustard. Season to taste as desired with salt and pepper.
Chill the sauce separately until ready to serve.The mix ins can be chilled until serving by adding them in the same container/bowl as the pasta.
When ready to serve, mix all of the ingredients and the sauce together. Season to taste as desired.
Notes
If making in advance, do not mix the sauce with the pasta and mix ins until ready to serve. Can be made up to 3 days in advance.Use additional or different mix ins as desired such as tomatoes, fresh parsley, corn, and peas.If boiling eggs: You will want to boil them for 6 minutes for a softer yolk that is still cooked, or 8 minutes for a harder firmer yolk.Instant Pot eggs: Cook on high manual pressure for 5 minutes, 5 minutes natural release then the rest at manual release, and sit in an ice bath for 5 minutes. (Do 6 minutes cooking and 6 minutes natural release if at a high altitude).