Lightened Up Macaroni Salad
Prep time
Cook time
A traditional macaroni salad that is guilt-free and lightened up by using greek yogurt! It's simply the perfect picnic food!
Serves: 8 cups
  • 6 cups water
  • 3 cups elbow noodles
  • 5 eggs
  • 1 cup onion, diced small (if your onions are string taste, cut back a little, use ½ cup)
  • 1 cup celery, diced small
  • ¼ cup mayonnaise
  • 1 cup Greek yogurt
  • ½ tsp. paprika
  1. In a large pot bring water to a boil, add your macaroni, bring to a boil and cook until tender. About 10 minutes. Drain your noodles and place in a bowl to cool.
  2. While your cooking your noodles, make your hard boiled eggs. Place the eggs in a medium pot, just cover the eggs with water. Bring to a boil, cover and simmer for 15 minutes. Rinse the eggs under cool water and let cool completely. I place them in the refrigerator.
  3. To make the salad, add onions and celery to macaroni, mix until incorporated. Add mayonnaise, greek yogurt and mustard. Mix until well incorporated. Taste test the salad to see if you need to add salt.
  4. Peel and slice your eggs and place on top of salad. Sprinkle with paprika, if desired. Refrigerate the salad for at least one hour before serving.
Calories per cup: 229, Fat: 8.6, Cholesterol: 118, Carbs: 26, Fiber: 2, Sugar: 2, Protein: 11
Nutrition Information
Serving size: 1 cup
Recipe by Peanut Butter and Peppers at