Tuna & Egg Macaroni Salad
Created by KitchenMagician on January 26, 2016
- Servings: 8
- Prep Time: 20m
- Cook Time: 0m
- Recipe #22681
Ingredients
- 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)
How to Make
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Step 1: Cook pasta according to package. Rinse with cold water when done. Drain & set aside.
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Step 2: In a large bowl, add cold pasta, celery, bell pepper, and onion; toss to combine.
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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.
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Step 4: Season to taste with black pepper, Old Bay and seasoning salt.
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Step 5: Spread into a dish. Dust with with paprika
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Step 6: Refrigerate for at least 2 hours or overnight.
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If you find the salad too dry the next day, add in more mayo or some heavy cream
Nutritional Facts
- 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