“A Pennsylvania Dutch staple. Something different for your picnic! To save time hard-boil the eggs with the macaroni.” - by deedledeet
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water until cool; drain.
- Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.
- Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth; pour over the macaroni mixture and stir to coat.
- Refrigerate 4 to 5 hours before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 481 cal
- 24%
- Fat
- 21.2 g
- 33%
- Carbs
- 62.8 g
- 20%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"Just made this and the dressing was not thick and too much vinegar and mustard flavor. I..." See more"
Pat
"Made this for a picnic this afternoon. Cut way backon vinegar and added to mustard. Also added chopped Chives, green onion, chopped tomato, and some chopped broccoli I had in fridge. I think you co..." See moreuld add any fresh garden produce that you would like. Cukes would be very good in this."
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