Serves: 4
Total Calories: 402

3 large eggs

2 cups small elbow macaroni

FOR THE DRESSING:
1/2 cup mayonnaise
1/2 cup finely diced sweet pickle
1/3 cup finely chopped fresh Italian parsley
4 green onions, (white part only), finely chopped
2 tablespoons sweet pickles juice
1 tablespoon fresh lemon juice
2 teaspoons Dijon style mustard
1 teaspoon prepared horseradish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Fill a medium saucepan two-thirds full with water. Bring to a gentle boil over high heat. Using a spoon or ladle, carefully lower the eggs one at a time into the water. Cook for 12 minutes. Drain the eggs in a colander and rinse under cold water to stop the cooking. Peel the eggs and roughly chop.

Cook the macaroni according to package directions. Drain well and allow to cool to room temperature.

TO MAKE THE DRESSING: In a large bowl combine the dressing ingredients and stir to blend.

Add the eggs and macaroni to the dressing and gently fold to combine. Cover with plastic wrap and refrigerate until ready to serve.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 402
Calories from Fat: 220

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