Shells and Egg Salad
Here's a tasty, light salad recipe ... onions, sweet pickle relish, and tangy mustard. YUM !
Ingredients
Ingredients
8 oz Creamette® Small Shells
0.50 cup onion, chopped
0.50 cup sweet pickle relish
0.50 tsp salt
0.50 cup light mayonnaise
2 tsp prepared yellow mustard
0.25 cup chopped pimientos
2 hard boiled eggs, quartered
Directions
Cooking Directions
1
Prepare pasta according to package directions; drain and cool.
2
Mix all ingredients with cooked pasta. Chill. Serve on lettuce leaves, if desired.
3
For perfect hard-cooked eggs, place the eggs in a single layer in a saucepan. Add enough cold water to cover the eggs by at least 1 inch. Cover and bring to a boil over high heat. Remove from the heat. Let eggs stand, covered, in the hot water 15 to 17 minutes. Immediately pour off the water; cover the eggs with cold water or ice water and let stand until completely cooled before peeling.
