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
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.
Sign up now and get up to
50% OFF
BRANDED KITCHENWARE
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.
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.