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Tuna & Egg Macaroni Salad

Here's how you make Tuna & Egg Macaroni Salad
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  • Servings: 8
  • Prep: 20m
  • Cook: 0m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 200 grams dry elbow macaroni (2 cups dry)
  • 6 large eggs (hard-boiled, peeled and chopped)
  • 1/3 cup celery, chopped
  • 1/3 cup green bell pepper, chopped
  • 1/3 cup sweet onion, chopped (or 1 bunch green onions, whites only)
  • 1/2 cup dill relish
  • 2 tablespoons sweet relish
  • 2 cans (6 ounce) tuna (drained)
  • 1 1/2 cups mayonnaise (I used Dukes)
  • 2 teaspoons prepared mustard
  • 1 to 2 tablespoons fresh lemon juice
  • Old Bay seasoning
  • Black pepper, to taste
  • Seasoning salt, to taste
  • Paprika (for garnish)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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

We hope you enjoy this recipe!

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