Ingredients;

16 ounces uncooked pasta - macaroni
3 eggs
1/2 cup dill pickles, chopped small
1/4 cup red onion chopped finely
1/4 cup peas (canned or frozen)

1 cup mayo
1/2 tsp celery salt
1 tsp Dijon mustard
1 tsp sugar
1 tbsp white vinegar
Pepper to taste

Directions;

Hard cook the eggs.

Bring a large pot of water to boil over high heat. Stir in 2 tablespoons of kosher salt. Add pasta and cook al dente (follow package instructions). Drain, rinse under cold water till cool. Drain.

In a small bowl, combine the mayo,celery salt, Dijon mustard, sugar, vinegar and pepper.

Chop the eggs to desired size. Combine with pickles, celery and onions.

In a large bowl combine the cooled, dry pasta with the egg mixture. Pour in the dressing and toss until well coated. Cover.

Refridgerate for 2-3 hours then serve.

Substitutions;

* Change macaroni for small shells, Rotini, or Gemelli.
* Use Shallots instead of red onion.