Ingredients: |
Ingredients: Main Stuff:
2 Cups of small, elbow macaroni
6 Hard Boiled (or baked, see below) eggs, chopped
1 Medium Red (Spanish) onion, chopped (Approximately 1 Cup)
Like amount (of the onion) of Celery, chopped (Approximately 1 Cup)
1 Jar, 4 OZ, of diced Pimento (there is only one kind I have ever found in a grocery store; "Dromedary" brand – the little jar with the orange stuff in it – near the pickles normally).
Seasonings:
1 Teaspoon Salt
1 Teaspoon Garlic Powder
1 Teaspoon Black pepper (freshly cracked is always best)
1 TABLEspoon of Dry Mustard (I tend to like the Gordon’s)
1 Teaspoon of Lemon Pepper
Wet:
1 Cup of Mayo
1 Cup of Sour Cream
(If you go with ALL Mayo, Old-school, you may need more wet – up to 50% more)
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Directions: |
Directions:...and Other:
1. Mix the Wet, Seasonings and Ingredients (except for the Macaroni) together, stirring well.
2. Cook the macaroni like you would normally (don’t let it get too mushy, about 7 minutes).
3. Drain the macaroni but do not place it in an ice bath. Instead, submerge it with your wet (all other) ingredients and stir well.
4. Add the chopped eggs and stir just enough to incorporate but not break things up any more.
5. Clean the kitchen and let your salad cool on the counter.
6. After about an hour, put your salad in the regenerator for at least an hour.
7. Stir again, when removing from the refrigerator, and adjust the seasoning and moistness.
8. Top with Paprika (hot or sweet) – as a garnish/splash of color.
Baked (Hard Boiled) Eggs:
Hard Boiling eggs is not that difficult, but I have found that it can be an inconsistent thing. So, when I saw a recipe that indicated that you could achieve the same results with more consistency and with less work, I tried it.
I take my eggs and place them in one of my mini-muffin pans, fat end down, and bake them in the oven at 350º for thirty minutes. They have come out perfect every time and the yokes never show a tinge of green or brown.
That same recipe offered a tip to crack the shell, the skinny end that would be sticking up in your muffin pan, with a butter knife before plunging the eggs into the ice bath to cool. That makes them far easier to peal, so I now do that also.
That recipe also mentioned that eggs that were a week to ten days old cook, to the Hard Boiled State, more consistently and are easier to peal still. I follow that tip also.
Finally, I have read that VERY FRESH EGGS, like Same Day Eggs from a Farmer's Market, are not good for Hard Boiling or Baking. I have read that a lot, so I have to feel that is something to keep in mind. |
This recipe for Grandma Lucille’s Macaroni Salad is from