Fill a medium saucepan two-thirds full with water. Bring to a gentle boil over high heat. Using a spoon, carefully loweer the eggs one at a time into the water. Cook for 12 minutes. Drain the eggs in a colander and rinse under cold water to stop the cooking. Peel the eggs and roughly chop.
Cook the macaroni according to the packageg directions. Drain well and allow to cool to room temperature.
To make the dressing: In a large bowl combine the dressing ingredients and stir to blend.
Add the eggs and macaroni to the dressing and gently fold to combine. Cover and refrigerate until ready to serve.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 417 (51%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 12.5g||62 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 566.2mg||174 %|
|Sodium 989.4mg||34 %|
|Potassium 483.6mg||13 %|
|Total Carbohydrate 71.6g||21 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 68.5g|
|Protein 29.7g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 821
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