Macaroni Salad by Alyssa

2 pound macaroni
12 hard boiled eggs
1 Tbs dill weed
1/2 jar mayo (sometimes we use half mayo, half ranch or whole bottle Hidden Valley Ranch)
1/4 cup mustard, maybe a little less
1 tsp salt
Meat optional: shredded chicken (as much as you want) or ham lunch meat or ham cubes
cucumber
green onions
celery (she doesn't use when Clayton is eating because he doesn't like celery)
2 can olives, cut in half, or buy them sliced
1 jar of dill pickles diced, sliced

Boil the macaroni and Chicken (if shredding it rather than getting a can) while you prepare the vegis. Slice the cucumbers, green onions, celery, olives, and pickles. You can do more or less of the items depending on what you like. After that, make sauce by cutting the eggs, and mixing with mayo, mustard, salt, and dill. After shredding chicken, mix everything together. Let it sit in the fridge a while for better results although usually it's pretty good to eat right then.


I always double this recipe when I make it and it lasts Clayton and me days and he loves it.