6 Hard Boiled Eggs
1 Cup Baby Dill Pickles (chopped medium)
1 Can Sliced Olives (large)
Best Foods Mayonnaise
Yellow Mustard
Salt and Pepper to taste
This is the easiest salad to make and the rave reviews are never ending. So here you go.... Cook the pasta al dente, rinse and set aside to cool. Cook your eggs and cool...use an egg slicer to cut both directions. Cut pickles into medium pieces. Open and drain olives. Combine all ingredients in a large bowl and add about 1 cup mayo and 1/4 cup mustard. (the pasta has a tendency to absorb the moisture...adding additional mayo and mustard in often required) Stir until well incorporated. Salt and pepper to taste. Enjoy....
