Mega Egga Macaroni Salad - Big Daddy'S House - cooking recipe

Ingredients
    2 lbs elbow macaroni
    12 hard-boiled eggs, peeled and diced
    1/2 onion, finely diced
    4 celery ribs, finely diced
    1/4 cup pickle relish
    3 cups heavy mayonnaise
    2 tablespoons salt
    1 teaspoon coarsely cracked black pepper
    1 dash hot sauce
    1 tablespoon Worcestershire sauce
Preparation
    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.

Leave a comment