Ingredients
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1 cup uncooked salad macaroni (or any kind of macaroni)
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2 quarts water, in a pan
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1 1/4 cups mayonnaise or 1 1/4 cups Miracle Whip
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2 tablespoons horseradish sauce
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1 tablespoon brine, from green olives
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1 tablespoon brine, from pickles
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1/2 tablespoon sugar
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1 teaspoon prepared mustard (for color, you can add more if you want.)
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1/4 cup milk (if needed)
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2 tablespoons sliced green olives
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2 tablespoons sliced black olives
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4 tablespoons chopped hamburger dill pickle slices
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2 tablespoons chopped green onions
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2 hard-boiled eggs, diced
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paprika
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1 hard-boiled egg, sliced
Instructions
- Bring water to a boil and add macaroni.
- Cook until macaroni is done.
- Drain, rinse and set aside.
- In a medium sized bowl mix next 6 ingredients together until well blended.
- If the mixture is too thick add the milk a little at a time until desired consistency is reached.
- Add the sliced black and green olives, chopped pickles, chopped onion and chopped egg.
- Stir until well blended.
- Add the macaroni and mix well until the macaroni is covered with the mixture.
- You may need to add a little bit more milk to make it easier to mix together.
- Add a tablespoon or so at a time.
- Garnish with the egg slices.
- Sprinkle with Paprika if desired.
- Refrigerate for at least one hour or overnight before serving.