This Hawaiian mac salad is different from your typical macaroni salad and makes an excellent accompaniment to sweeter grilled chicken like Huli Huli chicken. The original recipes swear by the necessity of using regular Hellman's/Best Food's mayo.

Serves 4

2 large hard-boiled eggs, cubed with egg slicer or grated on large holes of box grater
8 oz elbow macaroni
½ carrot, peeled and grated through medium holes of a box grater
1 cup mayonnaise
1 teaspoon apple cider vinegar
1 teaspoon sugar
½ teaspoon garlic salt (can sub garlic power and add a dash of salt)
½ teaspoon black pepper
Dash paprika
Hot sauce, such as Tabasco, to taste

Cook macaroni in boiling salted water until softened all the way through, at least 2 minutes past al dente.
Drain well and immediately run under cold water to stop the cooking.

When the noodles are cool, drain well and transfer to a large mixing bowl.
Add eggs, carrot, mayonnaise, garlic salt, sugar, black pepper, apple cider vinegar and hot sauce.
Mix well with a spoon and adjust the seasonings to taste.
Eat immediately or refrigerate for up to 2 days.