Egg & Toast

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Mega Egga Macaroni Salad From the kitchen of kelpiep

  • 2 lbs elbow macaroni
  • 3 c heavy mayonnaise
  • 12 hard boiled eggs, peeled & diced
  • 2 T salt, or to taste
  • ½ onion, finely diced
  • 1 t coarsely cracked black pepper
  • 4 celery stalks, finely diced
  • Dash hot sauce
  • ¼ c pickle relish
  • 1 T Worcestershire sauce

(Of course, you know I adjusted these ingredients to suit me better, but you can do as you wish. I just made ½ recipe for the two of us, I used light mayonnaise, less salt, and soy sauce instead of Worcestershire sauce.)

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. (If fresh farm eggs are used, you need to put more than a dash of salt in the water – more like a teaspoonful, or they’ll be very hard to peel.)

Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt & pepper, hot sauce and Worcestershire. Mix until well combined.

This is delicious! From