Under 30 Minutes

Creamy Macaroni Salad

This version has almost no mayonnaise, but thanks to the yogurt, you'd never know it.

  • Prep:
  • Total Time:
  • Servings: 6
Creamy Macaroni Salad

Source: Everyday Food, July/August 2011


  • Coarse salt and ground pepper
  • 1/2 pound elbow macaroni
  • 2 hard-cooked large eggs, whites roughly chopped, yolks left whole
  • 1 cup low-fat plain yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 4 radishes, quartered and thinly sliced
  • 2 celery stalks, thinly sliced crosswise
  • 2 tablespoons finely chopped dill pickle
  • 2 tablespoons chopped fresh chives


  1. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. In a small bowl, finely mash 1 egg yolk with a fork (reserve remaining yolk for another use). Add yogurt, mayonnaise, and lemon juice; stir until smooth. Add to pasta, then stir in egg whites, radishes, celery, and pickle. Season with salt and pepper. Sprinkle with chives just before serving.

Cook's Notes

To store, refrigerate in an airtight container, up to 3 days.


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