Mega Egga Macaroni Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1529
- Total Fat
- 104
- Saturated Fat
- 18
- Carbohydrates
- 115
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 32
- Cholesterol
- 470
- Sodium
- 932
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
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.