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Mega Egga Macaroni Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
  2. 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.
  3. Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.