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1/2 pound elbow macaroni
2 large eggs
3/4 cup mayonnaise
2 tablespoons fresh lemon juice
kosher salt and black pepper
2 scallions, thinly sliced
4 stalks celery, chopped
1/4 cup chopped fresh flat-leaf parsley
1. Cook the macaroni according to the package directions. Drain and run under cold water to cool.
2. Meanwhile, place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and coarsely chop.
3. In a large bowl, whisk together the mayonnaise, lemon juice, teaspoon salt, and teaspoon pepper. Add the macaroni, chopped eggs, scallions, celery, and parsley and toss gently to combine.
Nov 17th 2013
Wonderful additional to our annual pot luck. Even the kids loved it