Tuna & Egg Macaroni Salad
Recipe: #22681
January 26, 2016
"This comes together easy, you don't have to use my exact measurements, the beauty of it is you can just taste as you go, adding in as much or as little ingredient as you like. A pinch of curry powder is also a great spice to add flavor. Must be chills for a few hours before you serve it, the longer the better!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (172.8 g)
- Calories 319
- Total Fat - 14.7 g
- Saturated Fat - 3 g
- Cholesterol - 170.3 mg
- Sodium - 638.7 mg
- Total Carbohydrate - 35.6 g
- Dietary Fiber - 2.7 g
- Sugars - 4.2 g
- Protein - 13.2 g
- Calcium - 53.4 mg
- Iron - 2.2 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook pasta according to package. Rinse with cold water when done. Drain & set aside.
Step 2
In a large bowl, add cold pasta, celery, bell pepper, and onion; toss to combine.
Step 3
Stir together dill relish, sweet relish, mayo, mustard and lemon juice. Mix into the pasta mixture. Stir in tuna. Gently mix in chopped eggs.
Step 4
Season to taste with black pepper, Old Bay and seasoning salt.
Step 5
Spread into a dish. Dust with with paprika
Step 6
Refrigerate for at least 2 hours or overnight.
If you find the salad too dry the next day, add in more mayo or some heavy cream
Tips
No special items needed.
2 Reviews
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