Bacon and Egg Macaroni Salad

    Bacon and Egg Macaroni Salad

    Recipe Picture:Bacon and Egg Macaroni Salad
    3

    Bacon and Egg Macaroni Salad

    (110)
    35min


    95 people made this

    A great pasta salad that contains bacon, hard boiled eggs, tomato, cucumber, celery and olives in a homemade rich sour cream dressing.

    Ingredients
    Serves: 12 

    • 500g sliced bacon
    • 500g macaroni
    • 1 cup (250ml) mayonnaise
    • 1/2 cup (125ml) sour cream
    • 2 tablespoons yellow mustard
    • 1/4 cup (60g) white sugar
    • 1/4 cup (60ml) cider vinegar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 3 tomatoes, seeded and diced
    • 1 large cucumber, peeled and diced
    • 4 hard boiled eggs, diced
    • 1/2 cup diced celery
    • 1/2 cup sliced green olives

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    2. Bring a large saucepan of lightly salted water to a boil. Add the macaroni pasta and cook until al dente; 8 to 10 minutes. Drain and rinse with cold water.
    3. Whisk the mayonnaise, sour cream, mustard, sugar, vinegar, salt and pepper in a large bowl until the sugar has dissolved.
    4. Add the bacon, pasta, tomato, cucumber, egg and celery.
    5. Gently fold until the salad is evenly covered with the dressing. Sprinkle with the sliced olives to serve.
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    Reviews and Ratings
    Global Ratings:
    (110)

    Reviews in English (84)

    by
    59

    Loved this salad. I only made half a recipe with just a few changes. I reduced the sugar to just a tablespoon for the diabetics in my guest list. I usded white balsamic vinegar to put back some of the sweetness. I also used those tiny grape tomatoes cut in half and didn't bother with cutting out the seeds (much fast prep work). I made this salad the day before without the tomatoes and bacon. On the day of the dinner, I tossed in the grape tomato halves and served the salad out of an oblong glass baking dish using the crisp bacon (that I fried up that day) on top as a garnish. This way the bacon didn't get soft and soggy, and yet every bite had bacon in it because the salad was spread out in the oblong baking dish rather than heaped into a deep dish.  -  06 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    30

    I usually prefer potato salad to macaroni salad, but that was before I tasted this. I made it exactly as written and it was perfect. This is a new summer favorite for us.  -  09 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    23

    Really want to give this one 4 1/2 stars. Made this last night and it turned out really good and it was easy! I didn't really change anything like I normally do, except that I don't like green olives so I skipped them. I halved the recipe, and it made more than enough for dinner. The only thing I will change next time is to use a little less vinegar, maybe a half tbsp less when doing a smaller batch, as it was just a little strong (it did mellow out after sitting overnight). Great recipe!  -  06 Jun 2008  (Review from Allrecipes USA and Canada)

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