Recipe 1217 - Macaroni and Egg Salad
Recipe 1217 - Macaroni and Egg Salad
(by Shirley McNevich)
3 cups cooked macaroni (measure after cooking)
2 hard boiled eggs (peeled and chopped)
1 tsp. celery seed
1 small onion (chopped) OR 1/2 cup chopped celery
Dressing: 1 cup white sugar; 1/4 cup cider vinegar; 1/2 TBSP French's yellow
mustard; 1/2 TBSP butter; 2 beaten eggs; 2/3 cup mayo
salt to taste
In a saucepan over medium heat add white sugar, cider vinegar, mustard,
butter and beaten eggs--stir and bring to a boil. Once boiling, cook and stir
for 2 minutes. Remove saucepan from heat and let the dressing cool to room
temperature. Add mayo and salt (to your taste) to the dressing--stir
thoroughly. If it's too thick, you can add a little milk and re-stir. In a large bowl
add cooked macaroni, chopped eggs, celery seed and chopped onion OR
chopped celery--stir. Pour dressing over the top of the macaroni mixture--stir
until mixed. Refrigerate until cold.
Continue to:
Other Recipes:
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- 1044 - Basic White Cake
- 1054 - Apple Pie Cake
- 1147 - Quick Potato Pancakes
- 1083 - No Apple Apple Pie
- 1156 - Pumpkin Dump Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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