Mega Egga Macaroni Salad

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 pounds elbow noodles
  • 12 hard boiled eggs, peeled and diced
  • 1/2 onion, finely diced
  • 4 celery stalks, finely diced
  • 1/4 cup pickle relish
  • 3 cups heavy mayonnaise
  • 2 tablespoons salt, or to taste
  • 1 teaspoon coarsely cracked black pepper
  • Dash hot sauce
  • 1 tablespoon Worcestershire sauce
Directions

In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.

In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.

Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.


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    This recipe is featured in:

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