Cook 1 3/4 cups dry elbow macaroni until tender; drain.

Add: 2 tbsp. garden relish 1/16 tsp. pepper 2 hard boiled eggs, chopped 1 stalk celery, cut up 1/2 very sm. onion, cut fine 1 tsp. salt 3/4 c. mayonnaise

Toss and chill. Makes 2 quarts,