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Easter Egg Salad

Yields1 Serving

 3 qts boiling water
 ½ pound elbow macaroni
 1 tbsp salt
 ½ cup salad dressing
 2 tbsp French dressing
 1 tsp salt
 3 drops Tabasco
 1 cup canned kidney beans, drained
 3 hard-boiled eggs, diced
 ¼ cup sweet pickles, chopped

Combine the first three ingredients. Cook until tender; drain and rinse.


Combine the next four ingredients. Fold in kidney beans, eggs, pickles, and macaroni. Serve on nests of watercress.