Recipe courtesy of Aaron McCargo Jr.

Mega Egga Macaroni Salad

Name: Mega Egga Macaroni Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: 4 to 6 servings

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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

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Watch how to make this recipe.

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.