Stewart’s fresh and local eggs make a great addition to a summertime macaroni salad. Here’s an easy recipe you can do at home!
3 Stewart’s Shops eggs – hard boiled chopped
1 lb elbow macaroni
¼ cup onion chopped
¼ cup green pepper chopped
¼ cup celery stalk chopped
¼ cup peas
9oz. can of tuna
1 cup mayonnaise
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked.
Rinse macaroni in cold water until cool; drain. Pour into large bowl.
Add to pasta the mayonnaise, celery, onion, green peppers and tuna. Mix well.
Add in hard boiled eggs and peas. Mix well.
Put in refrigerator to chill for 20 minutes before serving.
Stewart’s Eggs are now New York State Certified. Learn more here.