Total Time/

45 Mins:

Cook Time/

30 Mins:

Servings/

Yield/

Prep Time/

15 mins:

Ingredients:

1.2 Cup Chopped Red Onion

1.4 Teaspoon Ground Mustard

1.4 Cup Chopped Sweet Pickle

1 Cup Chopped Celery

2 Teblespoons Celery Seed

2 Carrots Grated

4 Eggs

1.2 Cup Sour Cream

1.2 Cup Pimento Stuffed Green Olives

2 Teblespoons Sweet Pickle Juice

1.4 Teaspoon Ground Black Pepper Or To Taste

1 Cup Mayonnaise

1 (16 Ounce Package) Macaroni

1 Teatpoon Salt Or To Taste

1 Green Bell Pepper Chopped

Direction

Step.1

Cook the pasta in (boiling water) in a (large vessel) till it is cooked completely. After (cooking) take it out of the water and (wash it with cold water) and (keep it aside)

Step.2

Meanwhile, put the eggs in a saucepan

and fill it with enough cold water so that the eggs are completely submerged (about 1.2 inches) and bring the water to a boil and cover it. Remove from heat and keep in hot water for 20 minutes. After keeping the eggs in ice water, take them out of hot water and cool them in ice water. When the eggs are cool enough to handle, peel and chop them.

Step.3

In a (medium bowl combine mayonnaise and sour cream and (dry mustard sweet pickle juice) and (celery seeds) and add salt and (pepper).

Step.4

In a large bowl, mix (dried pasta, celery) and (onion, olives, sweet pickles) carrots and (chopped green chillies) eggs, add dressing and mix well. Keep it in the fridge before serving.

Nutrition facts:

(Per Serving/

16g 40g

Protein fat

67g 689

Carbs Calories

Macaroni Salad with Pickles