Egg & Dill Summer Macaroni Salad

• 1 pound Salad Macaroni
• 6 whole Eggs
• 2 cups Mayonnaise
• 1 Tablespoon Mustard
• 1 package Fresh Baby Dill (.66 Ounce Package)
• Salt And Pepper, to taste

1. Boil pasta according to package instructions. Then drain it and rinse with cold water. Put it in a large serving bowl.
2. Boil eggs by covering them with water in a saucepan. Cook over medium heat until the water comes to a boil then lower heat to a simmer for about 10-12 minutes. Remove the eggs from the water with a spoon and run cold water over them to cool. Then peel eggs and cut into pieces. Add to pasta.
3. Mix mayo, mustard and cut fresh cut baby dill. I've substituted dry dill, and it does not compare in flavor to the fresh! Salt and pepper to taste. Then mix it into the pasta and egg mixture. Refrigerate until chilled.
4. (Sometimes I add extra mayonnaise and mustard. Depends how creamy you like it. Also, I've discovered that when it's at the "leftovers" stage, you may need to add more mayo and mustard).
5. Enjoy!

salad macaroni, eggs, mayonnaise, mustard, dill, salt

Taken from tastykitchen.com/recipes/salads/egg-dill-summer-macaroni-salad/ (may not work)