| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds 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
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1529 |
| Total Fat | 104 g |
| Saturated Fat | 18 g |
| Carbohydrates | 115 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 32 g |
| Cholesterol | 470 mg |
| Sodium | 932 mg |
Reviews
This is my go-to macaroni salad. Always! Today I had some leftover baked, barbecued boneless, skinless chicken thighs that I cut up and added to the salad. I also mixed in a little barbecue sauce with the mayonnaise before adding to the pasta. Now I have a new dish for leftover barbecue chicken. Thank you Big Daddy for the best macaroni salad!
I made it for an early spring “cookout” I had to knock the spoon out of my husband’s hand to keep him from eating half of it. I didn’t have pickle relish so I chopped up a bit of pickle, pickled carrot and pickled red onion. It came out so good…this one’s a keeper.
I have never made a salad like this. Never used relish or hot sauce in a macaroni salad. I had leftover elbow macaroni and 6 eggs for egg salad. I found this recipe and decided to give it a try. My only problem was I put in too much mayonnaise. But others said the pasta soaked it up overnight. I ran out of Worcestershire sauce, so I used extra hot sauce and added mustard as someone else suggested. Wow! What flavor!!!
I might throw in some poached chicken to absorb the extra mayonnaise. I would definitely make this again!
I might throw in some poached chicken to absorb the extra mayonnaise. I would definitely make this again!
Awesome recipe. Have made it many times. I tweak it a little by adding more relish, plus I add some yellow mustard. Very tasty!
It turned out good for the first time.
Delicious every time!
I made this. It was yummy. I had to half the recipe. I added more mayo and pickle relish. We had plenty with cutting the recipe in half.
too long to cook pasta it says 12 to 15 minutes i cooked for 7 minutes
Can’t have the Funky Fried Chickent without the Mega Egg Macoroni Egg salad.