Egg Mac’n Cheese Salad

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2 cup dry elbow pasta
3 tbsp cider vinegar
1/2 cup sweet green pepper, chopped
1 stalk celery, chopped
1/3 cup red onion, chopped
1/2 cup low-fat or regular mayonnaise
1/2 cup low-fat plain yogurt
3 tbsp honey mustard
3 egg hard-cooked, coarsely chopped
1 cup old or extra-old cheddar cheese, shredded
1 cup grape tomatoes, halved
salt and pepper
Nutritional Facts
Amount Per Serving
370 Calories
17 g
18 g
35 g


1. Cook pasta according to package directions. Drain and rinse under cold running water and drain again. Place in large bowl and toss with cider vinegar. Set aside for about 10 to 15 minutes.

2. Add green pepper, celery and red onion. In small bowl, combine mayonnaise, yogurt, mustard, salt and pepper. Add to pasta mixture and toss to coat. Gently stir in eggs, cheese and tomatoes. Cover and refrigerate until ready to serve, for up to 8 hours.

Tip: The dressing of ½ mayonnaise and ½ yogurt reduces calories as well as adding a tang to the salad, but can easily be made with all mayonnaise.

Tip: Omit cheese for a variation, or substitute cheddar with your favourite strong cheese.