Amy Laun has made this 1 time!
Ingredients
8 oz. Salad Macaroni
1/4 white Onion, very finely chopped
3 Celery sticks, sliced lengthwise once, then diced
6 to 8 Sweet Gherkins (pickles), sliced lengthwise twice, then diced
4 Eggs, boiled 11 minutes, diced
Dressing:
1/2 c. Mayonnaise
1 T. Yellow Mustard
1/4 t. Seasoned Salt
1/4 t. Fresh Black Pepper
2 T. Pickle Juice
Instructions
Boil macaroni according to package directions. Strain out pasta, reserving hot water.
Bring water back to a boil and cook your eggs for 11 minutes. Immediately followed by an ice bath.
As your noodles cool and your eggs cook, prepare your chopped veggies and dressing.
Peel your eggs and roughly chop. I start by cutting each lengthwise twice, then chop to medium chonks.
Toss everything together. Taste and adjust.
Refrigerated overnight. (The macaroni absorbs some of the dressing overnight so you may want to add more dressing if it looks too dry.)
Taste it after it has chilled in case it needs more salt/pepper.
Notes
My mom usually does this by touch but I used this recipe exactly to make sure it works - it does! 😋
8 oz. Salad Macaroni
1/4 white Onion, very finely chopped
3 Celery sticks, sliced lengthwise once, then diced
6 to 8 Sweet Gherkins (pickles), sliced lengthwise twice, then diced
4 Eggs, boiled 11 minutes, diced
Dressing:
1/2 c. Mayonnaise
1 T. Yellow Mustard
1/4 t. Seasoned Salt
1/4 t. Fresh Black Pepper
2 T. Pickle Juice
Recipe Notes
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Yes! By touch! But sometimes when I make it it, it has too much mustard, and I have to quickly doctor it up for your dad!