First Up
03:22
First Up
Mega Egga Macaroni Salad 03:22
His Mega Egga version is delicious proof: Big Daddy knows macaroni salad.
Now Playing
01:54
Now Playing
Onion How-Tos 01:54
Food Network shares tips on how to peel, slice, dice and mince onions.
Now Playing
01:47
Now Playing
Eggs 101: Hard- & Soft-Boiled 01:47
Get foolproof techniques for perfect hard- and soft-boiled eggs every time.
Now Playing
02:04
Now Playing
How to Cook Italian Pasta 02:04
Try our basic technique to cook perfect "al dente" pasta.
Mega Egga Macaroni Salad
- Level: Easy
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- 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
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.
My Private Notes
Show:
Big Daddy's House
Episode:
Life is a Beach
More from:
