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Shells and Egg Salad

Yields1 Serving

Here's a tasty, light salad recipe ... onions, sweet pickle relish, and tangy mustard. YUM !

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
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.

Nutrition Facts

Servings 0