- 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 foodnetwork.com