Ingredients:

• 4 eggs;
• 3 cups uncooked macaroni;
• 2 cups pimento-stuffed green olives, sliced;
• 1/2 cup mayonnaise;
• 2-1/2 teaspoons celery seed;
• 1/4 teaspoon black pepper;
• 1 teaspoon salad seasoning

Method: Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove saucepan from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, mix the olives, mayonnaise, celery seed, pepper, and salad seasoning. Toss in the eggs and macaroni. Cover, and chill at least 3 hours in the refrigerator before serving.