Original recipe yield: 8 servings
PREP TIME 15 Min
COOK TIME 22 Min
READY IN 3 Hrs 40 Min
INGREDIENTS
* 4 eggs
* 3 cups uncooked elbow macaroni
* 2 cups pimento-stuffed green olives, sliced
* 1/2 cup mayonnaise
* 2 1/2 teaspoons celery seed
* 1/4 teaspoon black pepper
* 1 teaspoon salad seasoning
DIRECTIONS
1. 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.
2. 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.
3. 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.
Servings Per Recipe: 8
Amount Per Serving
Calories: 336
* Total Fat: 20.5g
* Cholesterol: 114mg
* Sodium: 1293mg
* Total Carbs: 30g
* Dietary Fiber: 2g
* Protein: 8.9g
