This lower-fat Amish macaroni salad recipe features peas, celery, and eggs, making it very tasty, plus, lower-fat mayonnaise makes it a lighter option.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
228 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until cool.
Step 2
Combine eggs, celery, and peas in a large bowl. Whisk mayonnaise, sugar, mustard, vinegar, celery seed, and salt together in a separate bowl until sugar dissolves; pour over egg mixture. Stir in macaroni until thoroughly coated with dressing. Cover and refrigerate before serving, at least 2 hours.
Ingredients
4 hard-cooked eggs, chopped
3 tablespoons prepared yellow mustard
2 teaspoons white vinegar
1 (12 ounce) package elbow macaroni
3 stalks celery, minced
1 (6 ounce) package frozen peas, thawed
0.5 teaspoon salt
0.25 cup white sugar
0.75 teaspoon celery seed
2 cups low fat mayonnaise (such as Hellmann's® Low Fat)
