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8 servings
Ingredients:
4 eggs3 cups uncooked elbow macaroni2 cups pimento-stuffed green olives, sliced1/2 cup mayonnaise2 1/2 teaspoons celery seed1/4 teaspoon black pepper1 teaspoon salad seasoning
Instructions:
Place the eggs in a saucepan with enough cold water to cover.Bring water to a boil and immediately remove saucepan from heat.Cover, and let eggs stand in hot water for 10 to 12 minutes.Remove from hot water, cool, peel, and chop.Bring a large pot of lightly salted water to a boil.Add pasta and cook for 8 to 10 minutes or until al dente; drain.In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and salad seasoning.Toss in the eggs and macaroni.Cover, and chill at least 3 hours in the refrigerator before serving.
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