Ingredients
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4 eggs
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3 cups uncooked elbow macaroni
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2 cups pimento-stuffed green olives, sliced
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½ cup mayonnaise
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2 ½ teaspoons celery seed
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¼ teaspoon black pepper
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1 teaspoon salad seasoning
Directions
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Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and salad seasoning. Toss in the eggs and macaroni. Cover, and chill at least 3 hours in the refrigerator before serving.
Nutrition Facts (per serving)
352 | Calories |
21g | Fat |
32g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 352 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 3g | 17% |
Cholesterol 98mg | 33% |
Sodium 1296mg | 56% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 3g | 9% |
Total Sugars 1g | |
Protein 10g | 20% |
Vitamin C 7mg | 8% |
Calcium 64mg | 5% |
Iron 3mg | 17% |
Potassium 129mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.