Ingredients

• 12 ounces macaroni, uncooked
• 1/2 cup onion
• 1/2 cup green peppers
• 1/2 cup celery
• 1/4 cup pimentos
• 3 hard boiled eggs
• 1/2 cup mayonnaise
• 1 teaspoon dry mustard
• 1/8 teaspoon black pepper  
• 1/8 teaspoon paprika

Preparation

1. Cook the macaroni according to package instructions, omitting salt. Rinse under cold water and drain well.
2. Chop the onion, green peppers, celery, pimentos and hard boiled eggs.
3. In a large bowl combine all ingredients. Mix well.
4. Sprinkle the paprika and black pepper over the top.
5. Chill the salad before serving.

Helpful hints

• 12 ounces uncooked macaroni equals 3 cups cooked.
• For variety, use oil and vinegar instead of mayonnaise. Sodium will be lower.
• For a twist, omit onions or celery and add green peas, cucumbers or parsley.
• Leftover portions will keep in the refrigerator up to 5 days.