lightened up creamy macaroni salad

Name: Lightened Up Creamy Macaroni Salad
Prep time: 25 min
Yield: 6
Cuisine: Southern
Ingredients: 1/2 pound(s) elbow macaroni; 2 large eggs, hard boiled- whites roughly chopped-1 yolk finely chopped; 1 cup(s) fat-free greek yogurt; 1 tablespoon(s) mayonnaise; 1 tablespoon(s) lemon juice; 2 tablespoon(s) dill pickle relish; 2-3 stalk(s) celery, thinly chopped; - fresh chives, chopped; - kosher salt/pepper to taste

(1 RATING)

53 Pinches 2 Photos

cathy tate

high point, NC

Updated on Jun 2, 2013

I love macaroni salad but after eating healthier for the past 12yrs, I can no longer eat those prepared salads that feel like they sit in the bottom of your stomach for days. I'm not sure where I saw the original recipe but I've tweeked it around to my liking.

Rate

prep time 25 Min

cook time

method Blend

yield 6 serving(s)

Ingredients

1/2 pound elbow macaroni
2 large eggs, hard boiled- whites roughly chopped-1 yolk finely chopped
1 cup fat-free greek yogurt
1 tablespoon mayonnaise
1 tablespoon lemon juice
2 tablespoons dill pickle relish
2-3 stalks celery, thinly chopped
- fresh chives, chopped
- kosher salt/pepper to taste

How To Make lightened up creamy macaroni salad

Step 1

Cook pasta according to package directions; rinse and drain. Place in a large bowl; set aside. In a small bowl combine pasta, yogurt, mayonnaise and lemon juice; stir until thoroughly combined. Add to pasta, then stir in egg whites, celery and pickle relish. Season with salt and pepper. Sprinkle with chives.

Step 2

Refrigerate in an airtight container. Keep up to 3 days.
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