Egg & Ham Macaroni Salad

12-14
Servings
25m
Prep Time
4h
Cook Time
4h 25m
Ready In


"This is always enjoyed at parties, plan ahead this has a chiiling time, cooking time is refrigeration time"

Original recipe yields 12-14 servings
OK

Nutritional

  • Serving Size: 1 (168.3 g)
  • Calories 349.8
  • Total Fat - 14.8 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 224 mg
  • Sodium - 502.4 mg
  • Total Carbohydrate - 42.4 g
  • Dietary Fiber - 5 g
  • Sugars - 3 g
  • Protein - 12.8 g
  • Calcium - 45.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0.2 mg

Step 1

Cook macaroni according to package directions; rinse in cold water then drain and cool completely; then transfer to a large bowl.

Step 2

Mix in 6 chopped hard-boiled eggs with next 6 ingredients.

Step 3

In a bowl whisk the mayonnaise with garlic powder and dry ranch dressing mix (start with 1 tablespoon of dry ranch dressing mix and add in more to taste) pour over the salad mixture and toss to combine.

Step 4

Season with salt and pepper to taste.

Step 5

Place the remaining 6 sliced egg halves on top of the salad, then cover and refrigerate for at least 4 hours or more before serving.

Tips & Variations


No special items needed.

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