Macaroni salad is one of the best summer picnic sides. This recipe was formed from the original Hellmann’s recipe, with just a couple of subtle changes. Enjoy!
- 8 ounces elbow macaroni (about 1-3/4 cups)
- 1 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 4 Eggs, Hard boiled
- 2 Tbsp. vinegar
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup thinly sliced celery
- 1/3 cup chopped onion
Cook macaroni according to package directions; drain and rinse with cold water until completely cool.
Combine mayonnaise, egg yolk, vinegar, salt and pepper in large bowl. Stir in chopped macaroni, chopped egg whites, celery, and onion. Serve chilled or at room temperature.