You know how most macaroni salad recipes come packed with tons of slimy mayo? Well, not this one! While this great salad does have its fair share of mayonnaise, most of the dressing for this great picnic salad recipe is actually made by slow-cooking beaten eggs with sugar and vinegar. Which means that, while you do keep the eggs, you get rid of some of that oil.

One glance at this recipe will show you that it’s got a whole lot of eggs in it. When I’m thinking about my cholesterol more than my love of egg yolks, I use all egg whites in place of the whole hardboiled eggs in this recipe. But you can do whatever you like! But be sure that, before assembling your salad, your macaroni is allowed to drain very well, and is quite dry. I tend to leave mine covered for a few hours after cooking to allow as much water to drain away as possible. Too much water coating your pasta will water down your dressing and ruin the creamy texture.

Recipe serves 10-20, depending on how much your guests like to eat!

Looking for some more salads, sandwiches, etc. for a picnic? We’ve got ‘em here!

Ingredients:

6 eggs, beaten well
1/3 C. granulated sugar
1/3 C. white wine vinegar
1 tsp. salt
1 lb. elbow macaroni, cooked
3 lg. eggs, hard boiled, peeled, and chopped
1 1/4 C. good-quality cooked ham, cubed
1 C. sharp cheddar cheese, cubed
2/3 C. celery, diced
1 sweet onion, minced
3/4 C. dill pickle relish
3/4 C. sliced spanish olives
1/3 C. mayonnaise
1/2 tsp. horseradish
2 cloves garlic, minced or pressed
1 to 2 tsp. garlic powder
1 to 2 tsp. freshly ground black pepper
1/2 tsp. ground cayenne
1/2 tsp. dry mustard
1/2 tsp. celery seed

Instructions: In a nonstick saucepan on low heat, combine the beaten eggs, sugar, vinegar, and salt. Cook over low heat, stirring constantly, until mixture thickens and reaches about 160 degrees F. This should take about 10 minutes or so.

Let dressing come to room temperature, stirring often as it sits.

In a huuuuge mixing bowl, combine the cooked macaroni, the chopped eggs, the ham, the cheese, the celery, the onion, the relish, and the olives. Mix well but gently with a wooden spoon.

To finish the dressing, stir the mayonnaise into the cooled, prepared egg dressing. Stir in the horseradish, garlic, garlic powder, pepper, cayenne, dry mustard, and celery seed. Mix well.

Pour dressing over your salad mixture. Fold dressing into salad until well mixed.

Cover and refrigerate at least a few hours before serving.

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