Mega Egga Macaroni Salad

By pamdabear3383

I have made this recipe a few times with great success. Since the first time, where I followed the recipe word for word, I have cut back on the salt(way too salty the first time) and add the mayo a bit at a time until desired consistency. I also prefer dill relish or cut up dill pickles for added crunch. Half batches are usually more than enough for my family of 5 with plenty of leftovers. I have also found that I enjoy the salad more when I make sure it is blended with all of the ingredients super cold (no icky glossy mayo coating) and that it tastes better the next day when all the flavors have time to mix.

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

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

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.