Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Macaroni | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb salad macaroni
- 12 medium green onions, sliced
- 4 hard-boiled eggs, chopped
- 1 cup thinly sliced celery
- 12 slices crisply cooked bacon, crumbled
- 1 cup dill pickles, chopped
- 1½ cups mayonnaise
- 1 tbsp mustard
- 1 tbsp horseradish
- 1 tbsp dill pickle juice
- Salt and pepper
Directions
Cook macaroni according to package directions and drain well. Rinse and drain again.
Place macaroni into large bowl. Add onion, eggs, celery, and pickle.
Blend together the mayonnaise, horseradish, mustard, and pickle juice.
Stir into macaroni mixture.
Season to taste with salt and pepper.
Cover and chill 4-6 hours.
Category:Cathy's Recipes
Category:Salad Recipes
Category:Macaroni Recipes
Category:Bacon Recipes