Macaroni Egg Salad

Taken from Better Homes and Gardens, the recipe is Americana at its best with its clever use of pickles and egg yolks. According to the magazine, this will make about 5 servings, 273 calories per serving.

I prefer home made mayonnaise in my pasta or potato salad., but feel free to use store bought.

Ingredients:

1/4 red sliced onion

2tbsp cider vinegar

1/2 tsp sugar

4oz elbow macaroni

6 hard boiled eggs

2 tbsp mayonnaise ( preferably home made)

2 tbsp Dijon-style mustard

Pinch of salt & pepper

1/4 tsp smoked paprika

1/4 cup chopped sweet pickles

1 cup thinly sliced celery

1. Combine onion, vinegar and sugar in a small saucepan. Bring to a simmer, stir and remove from heat. Let the quick onion pickle cool down.

2. Cook macaroni, drain and rinse well with cold water. Let the excess water drain through colander.

3. Chop one egg and set it aside. Half and de-yolk ( not sure if it's a word) remaining eggs. Chop the whites and put yolks in a small bowl. Reserve 1 chopped egg white for garnish.

4. Prepare dressing - mash yolks. Add mayonnaise, mustard, 1tbsp water, salt, pepper and paprika. Mix well.

5. In a large bowl, combine onion pickle, macaroni, chopped eggs, sweet pickle and celery. Add dressing, stir to combine. Top with reserved egg and sprinkle more paprika and pepper for presentation.

Salad should be consumed right away or refrigerated for up to 6 hrs.