Vicky's Macaroni Salad

1 lb. macaroni pasta

3/4-1 red onion
1 tsp salt
1 tsp pepper
oil
15 oz. Best Foods mayonnaise
6 eggs
6 small sweet pickles and juice
2 Tablespoons brown sugar

Boil 1lb. macaroni according to directions, add salt and oil to water. Drain and rinse
noodles in cold water, drain REALLY well. Bring 6 eggs to boil, reduce heat to med-high
or low boil for 15 minutes, NO lid. Rinse eggs in cold water and set aside 10 minutes.
Crack and peel eggs and set on paper towel. Meanwhile, finely chop 6 small sweet
pickles. Finely chop 3/4 -1 red onion. Set aside onion and pickles.

Sauce
a little over 1/2 jar of Best Foods mayo, 30oz. Put in small bowl and cream mayo. Add
2-31/2 tablespoons pickle juice to taste. Cream again. 1 teaspoon or more of salt to
taste. 1 teaspoon or more of pepper to taste. 2 Tablespoons brown sugar to taste. Mix
until sauce is nice and creamy. Refrigerate for minimum of 1/2 hour. After sauce is
frigerated, taste sauce and adjust salt,brown sugar, pepper and pickle juice to taste.

Put macaroni in large bowl. Chop eggs. Add eggs, pickles, onion, and sauce to
macarioni.