MEGA EGGA MACARONI SALAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
MEGA EGGA MACARONI SALAD - BIG DADDY'S HOUSE
I have not tried this recipe. I got it from Food Network it's a Aaron McCargo Jr. recipe from Big Daddy's House.
Provided by internetnut
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 : Calories 1801.2, Fat 78.4, SaturatedFat 14.2, Cholesterol 681.8, Sodium 5137.5, Carbohydrate 223.2, Fiber 8.4, Sugar 21.2, Protein 50.7
MEGA MACARONI SALAD
Made this yesterday for a fund-raising benefit tonight and while the recipe is still in my brain I thought I'd better post it so the next time I make a pailful of salad I remember the proportions. I mixed this in my 13 quart mixing bowl and then put it in a 3 gallon pail to transport to the benefit.
Provided by sklhczech
Categories For Large Groups
Time 3h
Yield 3 gallons, 50-60 serving(s)
Number Of Ingredients 11
Steps:
- Boil macaroni in large kettle until tender. Remove from heat and drain in two colanders; rinse with cold running water until cool and drain well.
- While the macaroni is cooking, set the peas in a small colander and rinse with cold water to thaw and let drain.
- Peel and chop the eggs. I usually cook the eggs the day before I need them and then store in the fridge so they are easier to peel.
- Cube the cheese and set aside.
- Shred onion in mini food processor.
- Mix together the dressing ingredients and set in fridge to chill.
- Once the macaroni has cooled and is drained well, pour into 13 quart mixing bowl.
- Pour the dressing over and stir well.
- Stir in eggs, bacon pieces, peas and cheese.
- Cover bowl with foil and store in refrigerator over night.
- Check the salad the next morning and if it seems dry, add in more mayo/mustard combination (2 cups mayo and 2 tablespoons mustard mixed together). Put in pail and refrigerate until serving time.
Nutrition Facts : Calories 350.7, Fat 20, SaturatedFat 5.1, Cholesterol 67.9, Sodium 514, Carbohydrate 34.4, Fiber 1.7, Sugar 4.8, Protein 9.1
MACARONI SALAD WITH EGG
When in a hurry, my mother used to purchase deli macaroni salad and dress it up by adding hard-boiled eggs, carrots, and French dressing. This is my version of her recipe.
Provided by KEMRECIPES
Categories Salad Pasta Salad
Time 2h50m
Yield 8
Number Of Ingredients 13
Steps:
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, and cool under cold running water. Place in the refrigerator until ready to use.
- Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Rinse pasta with cold water and drain thoroughly.
- While pasta is cooking, combine mayonnaise, olive oil, cider vinegar, sugar, salt, paprika, pepper, and dry mustard in a large bowl. Mix in carrot, celery, and onion. Stir drained pasta into the dressing.
- Remove eggs from the refrigerator. Shell, quarter lengthwise, and slice into 1/4-inch pieces. Gently stir into the macaroni salad. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 25.4 g, Cholesterol 155.2 mg, Fat 42.3 g, Fiber 1.8 g, Protein 9.2 g, SaturatedFat 6.9 g, Sodium 745.5 mg, Sugar 3.7 g
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