Amish Picnic Macaroni Salad

Hard-cook egg yolks go in the dressing, while the egg whites are mixed with macaroni, onion, carrot, and celery in this macaroni salad.

• Preparation Time: 25 mins
• Cooking Time: 10 mins
• Total Time: 35 mins
• Calories: 481 Calories

Ingredients

• ½ teaspoon salt
• 1 ¼ cups white sugar
• ¾ cup milk
• 1 cup mayonnaise
• ½ cup chopped celery
• 1 (16 ounce) package elbow macaroni
• 3 tablespoons prepared yellow mustard
• ¼ cup shredded carrot
• ½ cup chopped sweet onion
• ¾ cup vinegar
• 4 hard-cooked eggs, yolks and whites separated

Recipe Instructions

Step 1

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.

Step 2

Chop egg whites; toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.

Step 3

Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth; pour over the macaroni mixture and stir to coat.

Step 4

Refrigerate 4 to 5 hours before serving.