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Ingredients

1 (16 ounce) package elbow macaroni 4 hard-cooked eggs, yolks and whites separated ½ cup chopped celery ½ cup chopped sweet onion ¼ cup shredded carrot 1 cup mayonnaise 3 tablespoons prepared yellow mustard ¾ cup vinegar ¾ cup milk 1 ¼ cups white sugar ½ teaspoon salt

Nutrition Info

480.6 calories carbohydrate: 62.8 g cholesterol: 94.6 mg fat: 21.2 g fiber: 2.5 g protein: 10.2 g saturatedFat: 3.7 g servingSize: - sodium: 334.2 mg sugar: 27.5 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes, drain. Rinse with cold water until cool, drain.
Chop egg whites, toss in a bowl with the macaroni, celery, sweet onion, and shredded carrot.
Blend egg yolks, mayonnaise, mustard, vinegar, milk, sugar, and salt in a blender until smooth, pour over the macaroni mixture and stir to coat.
Refrigerate 4 to 5 hours before serving.

10 servings

A Pennsylvania Dutch staple. Something different for your picnic! To save time hard-boil the eggs with the macaroni.