Mega Egga Macaroni Salad
You can never have too many main course recipes, so give Megan Egga Macaroni Salad a try. This dairy free recipe serves 6. One portion of this dish contains about 32g of protein, 95g of fat, and a total of 1469 calories. A mixture of worcestershire sauce, pickle relish, coarsely cracked pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 35 minutes.
Instructions
Watch how to make this recipe.
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.