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Labor Day: Mega Egga Macaroni Salad

Source of Recipe


Aaron McCargo, Jr., from "Big Daddy's House"



List of Ingredients



• 2 pounds elbow noodles
  
• 12 hard boiled eggs, peeled and diced
  
• ½ onion, finely diced
  
• 4 celery stalks, finely diced
  
• ¼ cup pickle relish
  
• 3 cups mayonnaise
  
• 2 Tbsp salt, or to taste
  
• 1 tsp coarsely cracked black pepper
  
• Dash hot sauce
  
• 1 Tbsp Worcestershire sauce
  






Instructions



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 sauce. Mix until well combined.
   
   Makes 4 to 6 servings.