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Egg & Ham Macaroni Salad

Here's how you make Egg & Ham Macaroni Salad
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  • Servings: 12-14
  • Prep: 25m
  • Cook: 4h
    • The following recipe serves 12-14 people.

Ingredients

The ingredients are:
  • 1 pound dry elbow pasta
  • 12 large eggs (hard-cooked, chop 6 eggs, then slice the remaining 6 to place on top of the prepared salad)
  • Ham (cook and cubed, use as much ham as you like)
  • 1 cup peas (frozen, thawed)
  • 1 celery stalk, diced
  • 1/2 green bell pepper, chopped
  • 6 to 8 large green onions, chopped
  • 1/2 jar (4 ounce) diced pimientos, drained
  • 2 cups mayonnaise (Hellman’s mayonnaise)
  • 1 teaspoon garlic powder
  • 1 tablespoon dry ranch seasoning mix, to taste (Hidden Valley, start with 1 tablespoon)
  • Seasoned salt and fresh ground black pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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