1. Fill a large pot with cool water, add 1 tsp of salt, and place it over high heat.
2. Add the eggs to a small pot and fill with enough water to cover the eggs by 1 inch and place over high heat.
3. After 10 minutes, or once the water in the large pot comes to a boil, add the pasta, and stir well. Boil the pasta for 10 minutes then strain the water immediately.
4. Once the pot of eggs come to a boil, boil the eggs for 15 minutes. Afterward, place them in a bowl of cool water to chill.
5. Meanwhile, open and strain as much water from the cans of tuna, chop the tuna into small pieces, then set aside.
6. Chop the onion, celery, pickles, and peppers into small pieces.
7. Once the eggs chill, remove the shell, smash the yolks, and chop the whites into small pieces. (Only use 2 of the 3 eggs here)
8. Get a large mixing bowl, add in the macaroni, tuna, chopped vegetables, chopped eggs, and seasonings, then stir well.
9. Then add in the mayo, relish, and mustard and stir well.
10. For decoration purposes, slice the remaining egg into 6-8 circular pieces, place over salad, then garnish with paprika and parsley.
11. Cover the salad with plastic wrap, then set in the refrigerator to chill.