Mega egga macaroni salad
Indulge in the creamy and flavorful Mega Egga Macaroni Salad. Made with a delightful mix of ingredients, it's a must-try for any culinary enthusiast.
Ingredients:
- 910g 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
- 1 teaspoon coarsely cracked black pepper
- Dash hot sauce
- 1 tablespoon Worcestershire sauce
Instructions:
- Cook pasta in a generous amount of salted water in a large pot for 12-15 minutes or until tender. Stir occasionally. Drain and allow to cool. Chill in the refrigerator for about 30 minutes.
- Boil eggs with a pinch of salt in a large pot over medium-high heat. Once boiling, cover and turn off the heat. Let the eggs sit in the hot water for 6 to 7 minutes. Remove the eggs and place them in ice water to cool. Peel the eggs once cold, then chop them roughly.
- Combine the cooked pasta, diced onions, celery, chopped eggs, relish, mayonnaise, salt, pepper, hot sauce, and Worcestershire sauce in a large mixing bowl. Mix until all ingredients are evenly incorporated.
Summary:
- Calories: 9170 kcal
- Fat: 625 g
- Protein: 192 g
- Carbs: 689 g
- Potassium: 3516 mg
- Magnesium: 608 mg