- Average
- 15 mins
- 20 mins
- Average budget
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Ingredients
- 2 pounds elbow noodles
- 10 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 tablespoon Worcestershire sauce
Preparation
Step 1
In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes
Step 2
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
Step 3
Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and Worcestershire. Mix until well combined