Macaroni Egg Salad Without Mayo!

By Feelgoodfoodie · 35 min

Ingredients

Instructions

1. Boil the macaroni in a large pot of heavily salted water according to the package directions. Drain and rinse with cold water until completely cool, then set aside.
2. Boil the eggs: bring 3 inches of water to a boil in a small pot and prepare an ice water bath. Gently lower the 4 large eggs into the boiling water and cook for 12 minutes. Lift them out with a slotted spoon and move them to the ice bath. Peel and finely chop the eggs.
3. In a large bowl, stir together the Stonyfield Whole Milk Plain Yogurt, 2 tablespoons of the pickle brine, the Dijon mustard, red wine vinegar, honey, salt and black pepper.
4. Add the drained macaroni, chopped eggs, finely chopped pickles, celery, red onion and parsley to the dressing. Stir to combine.
5. Serve at room temperature, or chill in the fridge before serving.

Summarized from Feelgoodfoodie's video. Watch it for the details.