Mega egga macaroni salad

Try this zesty macaroni salad recipe with a mega kick of flavors! Featuring fresh veggies, creamy mayo, and tangy dressing - a feast for your taste buds.

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, or to taste
• 1 teaspoon coarsely cracked black pepper
• Dash hot sauce
• 1 tablespoon Worcestershire sauce

Instructions:

1. Cook the pasta in a large pot of boiling water with a pinch of salt for 12 to 15 minutes until it is tender. Stir occasionally. Drain the pasta and let it cool down. Put it in the refrigerator for 30 minutes.
2. Put eggs in a large pot with a bit of salt and cook over medium-high heat. When it starts boiling, cover the pot and turn off the heat. Let the eggs sit for 6 to 7 minutes. Take out the eggs and place them in ice-cold water. Once they are completely chilled, peel the eggs and chop them roughly.
3. Transfer the cooked pasta to a spacious bowl. Combine onions, celery, boiled eggs, relish, mayonnaise, salt, pepper, hot sauce, and Worcestershire sauce. Mix everything well until fully incorporated.

Summary:

• Calories: 9170 kcal
• Fat: 625 g
• Protein: 192 g
• Carbs: 689 g
• Potassium: 3516 mg
• Magnesium: 608 mg