Egg & Ham Macaroni Salad
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Recipe: #162
September 14, 2011
Categories: Condiments, Lunch, Main Dish, Salads, Egg Salad, Eggs, Pasta, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Ladies Luncheon, Mother's Day, Picnic, Summer, Winter, Weeknight Meals, Hand Mix/Whisk, Refrigerator, Make it from scratch, Macaroni more
"This is always enjoyed at parties, plan ahead this has a chiiling time, cooking time is refrigeration time"
Ingredients
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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