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.
Recipe courtesy of Aaron McCargo, Jr.