Mega Egga Macaroni Salad Big Daddy's House

Dive into creamy, flavor-packed bliss with the Mega Egga Macaroni Salad from Big Daddy's House, a hearty dish that's perfect for any gathering or barbecue. This classic macaroni salad is elevated with a rich and tangy dressing made from mayonnaise, sour cream, yellow mustard, and a hint of sweetness from sugar. Finely chopped celery, red bell pepper, red onion, and sweet pickles bring a delightful crunch and bright bursts of flavor, while perfectly hard-boiled eggs add a creamy, protein-packed touch. Seasoned with paprika, vinegar, and fresh parsley, this chilled pasta salad is an irresistible combination of textures and tastes. Ready in under an hour, this crowd-pleasing side dish serves eight and pairs effortlessly with grilled meats or summer favorites. Refrigerate and serve cold for the ultimate comforting bite!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 8

Ingredients

• 1 pound Elbow macaroni
• 6 pieces Large eggs
• 1.5 cups Mayonnaise
• 0.5 cups Sour cream
• 2 tablespoons Yellow mustard
• 1 tablespoon White vinegar
• 2 teaspoons Granulated sugar
• 2 pieces Celery stalks (finely chopped)
• 1 piece Red bell pepper (finely diced)
• 0.5 piece Red onion (finely diced)
• 0.5 cups Sweet pickles (finely chopped)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Paprika
• 2 tablespoons Fresh parsley (optional, chopped for garnish)

Directions

Step 1

Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.

Step 2

While the pasta cooks, place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover with a lid and remove from heat. Let the eggs sit in the hot water for 10 minutes.

Step 3

Drain the eggs and transfer them into a bowl of ice water. Let them cool for 5 minutes. Peel the eggs and chop them into small pieces. Set aside.

Step 4

In a large mixing bowl, prepare the dressing by combining the mayonnaise, sour cream, yellow mustard, white vinegar, granulated sugar, salt, black pepper, and paprika. Mix well until smooth.

Step 5

Add the cooked macaroni, chopped eggs, celery, red bell pepper, red onion, and sweet pickles to the bowl with the dressing.

Step 6

Gently toss everything together until the macaroni is evenly coated with the dressing and the ingredients are well combined.

Step 7

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.

Step 8

Before serving, give the salad a quick stir and garnish with chopped parsley, if desired. Serve cold and enjoy!

Nutrition Facts

Serving size	(1716.4g)

Amount per serving	% Daily Value*
Calories	5248.7

Total Fat 322.0g	0%
Saturated Fat 48.0g	0%
Polyunsaturated Fat g
Cholesterol 1526.4mg	0%
Sodium 4685.8mg	0%
Total Carbohydrate 483.8g	0%
Dietary Fiber 24.4g	0%
Total Sugars 59.9g
Protein 109.0g	0%

Vitamin D 240IU	0%
Calcium 428.9mg	0%
Iron 24.8mg	0%
Potassium 1251.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 8.3%

Carbs: 36.7%