Ingredients
| 1 |
8-ounce package elbow macaroni |
| 1 |
medium cucumber |
| 1/2 Cup |
chopped celery |
| 1/4 Cup |
chopped red onion |
| 1 Teaspoon |
salt |
| 1/8 Teaspoon |
black pepper |
| 1/4 Teaspoon |
dill weed |
| 3 Tablespoon |
vinegar |
| 2 Tablespoon |
oil |
| 8 |
hard-cooked eggs |
| 2/3 Cup |
mayonnaise |
Instructions
Cook macaroni according to package directions. Rinse in cold water and drain. Dice 3/4 of the cucumber and save remainder for garnish. Mix the macaroni,
cucumber, celery and onion together. Make a dressing of the salt, pepper, dill weed, vinegar and oil. Toss with the macaroni mixture. Chill thoroughly. Coarsely chop 4 of the eggs and halve the other 4. Add the chopped eggs and mayonnaise to the macaroni mixture. Mix lightly. Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.
