I made this last night and could not resist having it for breakfast, it is good anytime. I bet you cannot eat just one serving. Enjoy!!!!
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- 8 oz
- elbow macaroni, cooked ala dente
- 1/1/2 c
- hellman's mayonnaise
- 2 Tbsp
- french's yellow mustard
- 4 stalk(s)
- celery, finely chopped
- vidalia onion, finely chopped
- eggs, hard boiled
- salt and pepper totaste
- paprika for garnish
- 1 can(s)
- white albacore tuna, drained and flaked
1Combine mayonnaise, mustard. Add salt and pepper to taste, set aside.
2Mash the hard boiled eggs with a fork to make the eggs into small pieces.
3Add all ingredients to the macaroni and mix together. Add more salt and pepper to taste. Place in the refrigerator to chill.
4Whenever you make macaroni into a salad, it absorbs the mayo mixture pretty fast. So after it is in the refrigerator for a few hours, check to see if it needs more of the mayo mixture. It usually does! Mix up half as much and add it to the macaroni salad.
5This is better after it has chilled for at least 6 hours so the flavors marry. Prior to serving sprinkle paprika all over for color.