DRESSING:

2 eggs
1 tsp. salt
1 tbsp. horseradish mustard
1 c. sugar
1 c. vinegar

Beat well and boil 2 minutes. Cook 1/2 pound spaghetti broken into bite sized pieces as usual. Drain and rinse with hot water. Pour hot mustard sauce over hot spaghetti; season with 1/2 teaspoon celery salt and pepper. Let cool.

Add diced cucumbers, onions (green with tops good), peppers, pimentos, celery, green and ripe olives and anything else you like (carrots, radishes). Add approximately 1/2 cup mayonnaise. Mix well and refrigerate. Eggs sliced on top makes a nice garnish.