Hellmann’s Macaroni Salad with Egg

This classic recipe for Hellmann’s Macaroni Salad with Egg has a taste that’s sure to impress. There’s a reason macaroni salad is a potluck and barbecue favorite. It’s creamy, flavorful, and endlessly customizable. This recipe features the perfect blend of textures and tastes. Tender macaroni mingles with crisp vegetables, while chopped eggs add a delightful protein punch.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings: 10 Servings

Calories: 413 kcal per serving

Ingredients

1 lb - elbow macaroni
1 cup - Hellman's mayonnaise
¼ cup - white vinegar
⅔ cup - white sugar
2 ½ tablespoons - yellow mustard
2 teaspoons - all-purpose seasoning
1 - onion
2 stalks - celery
1 - green bell pepper
¼ cup - carrot
1 tsp - celery seed
4 - hard-boiled eggs

Instructions

Bring a large pot of lightly salted water to a boil.
Add the macaroni, and cook until tender, about 8 minutes.
Rinse under cold water and drain.
In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard and House Seasoning Blend. Stir in the onion, celery, green pepper, carrot, celery seed and macaroni.
Gently fold in chopped eggs.
Refrigerate for at least 4 hours before serving, but preferably overnight.

Nutrition