MACARONI SALAD FOR A CROWD II

MACARONI SALAD FOR A CROWD II


1 (16-oz.) package uncooked macaroni
8 hard-cooked eggs, grated (16-oz,) can black olives, drained and chopped
1 medium red onion, finely chopped
1 (10-oz.) jar dill pickle relish, partially drained
1 Tbsp. yellow mustard, to taste
½ cup mayonnaise, or as needed
salt and black pepper to taste
4 hard-cooked eggs, sliced
paprika to taste


1. Bring a large pot slightly salted water to a boil. Place macaroni in the pot, and cook for 8-10 minutes, until al dente, and drain.

2. In a large bowl, toss the cooked pasta, grated eggs, olives, onion, and relish with some of the liquid. Mix in mustard and mayonnaise, increasing the amount of mayonnaise as desired. Season with salt and pepper. Top with sliced eggs, and sprinkle with paprika to serve.


Yield: 8 servings.