Recipe: Aunt Harriett's Macaroni Salad

AUNT HARRIETT'S MACARONI SALAD

7 eggs
Kosher salt and freshly cracked black pepper, to taste
2 1/2 cups dry salad macaroni
2 cups mayonnaise
1 tablespoon yellow mustard
1 teaspoon A.1. steak sauce
1 1/2 teaspoons Worcestershire sauce
1/2 to 3/4 cup milk
2 tablespoons sweet pickle relish
1/3 cup sweet pickle juice
4 small sweet pickles, chopped
1/4 cup finely chopped flat-leaf parsley Paprika, for garnish

Place the eggs in a medium saucepan and fill with enough cold water to submerge them. Place over high heat and bring the water to a boil. Turn off the heat and cover the saucepan with a tight-fitting lid. Let the eggs stand for exactly 15 minutes. Drain and run cold water over them. Peel and chop 4 eggs; slice the remaining 3. Set aside.

Bring a large pot of water to a boil, generously season the water with salt. Add the macaroni and cook al dente, according to package directions.

Meanwhile, in a medium bowl, mix together the mayonnaise, mustard, steak sauce, Worcestershire sauce, milk, pickle relish, pickle juice and chopped pickles. The mixture may seem a bit watery, but don't panic; the pasta will absorb it like a sponge.

Drain and rinse the macaroni under cold water. Toss the wet ingredients with the pasta, along with the 4 chopped eggs and 3 tablespoons of the parsley; season with salt and pepper. Smooth the top of the salad, garnish the top with the 3 sliced eggs, the remaining parsley, and several dashes of paprika to give it that retro splash of color.

Serves 6-8
Source: Boy Eats World!: A Private Chef Cooks Simple Gourmet by David Lawrence