Description
This delicious, creamy Tuna Macaroni Salad is packed with tuna, hard-boiled eggs, and chopped veggies. The ultimate side dish for summer picnics and cookouts.
Ingredients
- 8 oz Elbow Macaroni
- 3.5 Qts Water
- 1 Tsp Salt
- (2) 5 oz Cans Chunk Light Tuna in Water, drained and finely chopped
- 3 large eggs (2 for the salad, 1 for the top)
- 2 Tbs Red Onions, finely chopped
- 2 Tbs Celery, finely chopped
- 2 Tbs Dill Pickles, finely chopped
- 1 Tbs Green Bell Peppers, finely chopped
- 1 Tbs Red Bell Peppers, finely chopped
- 2 Cups Hellman’s Mayo
- 1/4 Cup Sweet Relish
- 1 Tbs Mustard
- 1 Tbs Sugar
- 2 Tsps Old Bay Seasoning
- 1 Tsp Salt
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- 1/2 Tsp Black Pepper
- Paprika to garnish
- Parsley flakes to garnish
Instructions
- Place a large pot and a medium pot over high heat.
- Add cold water to both pots, then add salt to the large pot.
- Once the medium pot of water comes to a boil, add the eggs.
- Boil the eggs for 12–15 minutes, then drain the hot water.
- Set the eggs in a bowl of cold water to chill.
- Once the large pot of water comes to a boil, add the pasta.
- Boil the pasta for 10 minutes, then drain.
- Rinse the pasta with cold water and set aside to chill.
- Remove the shells and set one egg aside for the top.
- Slice the 2 eggs in half, remove the yolks, and smash them into a fine paste.
- Chop the egg whites into small pieces.
- Add the macaroni to a large mixing bowl.
- Add the seasonings, then fold well.
- Add the vegetables, eggs, and tuna, then fold well.
- Add the mayo, relish, and mustard, then fold everything together.
- Slice the remaining egg into 5 pieces.
- Top the salad with the sliced egg and sprinkle with paprika and parsley.
Nutrition
- Serving Size: 8
