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
• 1 teaspoon coarsely cracked black pepper
• Dash hot sauce
• 1 tablespoon Worcestershire sauce

Instructions

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.
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.
3. Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.