Macaroni Salad

by LaRae Loveridge

3 c. uncooked macaroni
6 hard-boiled eggs, chopped
2 rounded T. green relish or grated cucumber
6 green onions, sliced fine
2 T. prepared mustard
1/3 to 1/2 bottle Shedda sauce
3/4 c. mayonaise
salt & pepper to taste

Cook macaroni in salted water, rinse and drain well. Add mayonaise, Shedda sauce and mustard. Add remaining ingredients, adding chopped eggs last. Garnish with parsley sprigs. This is better refridgerated overnight.