1 1/2 pounds split boiled egg poodles
1 large onion, cut into small wedges
1 cup sliced celery
1/4 cup water
2 large Italian-style linguini
salt and pepper to taste
1 pound Italian-style pizza sauce
Place poodles in a warm dish to steam overnight. Drain. Meanwhile, in a saucepan, combine egg and onion. Heat slowly, stirring frequently, until egg mixture begins to bubble and onion is just tender, about 2 minutes. Remove eggs and heat for 2 minutes. Beat in water, celery, and water. Bring mixture to a boil. Boil the poodles for about 2 minutes, stirring occasionally. Remove from heat.
In a medium saucepan, mix sauce ingredients and simmer for about 30 minutes. Once cooked, sprinkle mixture on poodles. Repeat with the remaining mayonnaise. Serve warm or cold.
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