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elbow macaroni eggs onion celery pickle relish heavy mayonnaise salt black pepper hot sauce Worcestershire sauce
Viewed: 19 - Published at: 7 years agoIngredients
- 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
Method
- 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.
