Richard Hellmann emigrated to New York City from Germany in 1903. Couple of years later he opened a deli. His wife’s recipe for mayonnaise was used in the salads. The mayo was so tasty that customers wanted to buy it. As take out packaging at a neighborhood deli was limited in those days, Hellmann began selling the mayonnaise in the “wooden boats” that were used for weighing butter.
Soon, the mayonnaise made it into jars. Back then there were two variations of the recipe that were sold. To tell the difference between them, Hellmann put a blue ribbon around one version.
The “blue ribbon” recipe was in high demand, in 1912, Hellmann designed a label with a blue ribbon at the top. The label has undergone many evolutions, but a small blue ribbon still appears.
Research Source: The Nibble
I've decided to give the popular macaroni salad a twist by adding smoked bacon and eggs.
Pasta Salad with Bacon and EggsRecipe by Christine Lamb (Christine's Pantry), 2015. All rights reserved.
Ingredients:4 ounces elbow macaroni
Directions:In a large pot of salted boiling water over high heat, cook macaroni 7 to 9 minutes, until tender. Drain and rinse. Set aside to cool.
Add macaroni to a bowl, add remaining ingredients, mix well. Place 3 slices of egg on top of salad and sprinkle with additional paprika. Cover and place in refrigerator for 1 hour before serving. Enjoy!