My Favorite Macaroni, Tuna, and Egg Salad

Karin Thomsen

By
@twinkarin

My grandma made this eons ago, then my mom. And now we do....it's always a favorite at any party we go to. They always ask us to bring the macaroni salad....


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Rating:

Serves:

Depends on how much you eat...lol

Prep:

45 Min

Method:

No-Cook or Other

Ingredients

1lb box
elbow macaroni, cooked
1 can(s)
light tuna in oil (must be light and in oil)
2 stalk(s)
celery (cut small)
1/2 small
onion (chopped)
2 c
hellmans mayo ( for dressing)
1
capful of vinegar (for dressing)
2 tsp
rounded tsps of sugar (for dressing)
salt and pepper to taste
4
hard boiled eggs (chopped)

Directions Step-By-Step

1
Hard boil 4 eggs, peel and chop them. Set them aside.

Prepare the elbow macaroni as per directions on box adding salt to the water.
2
While cooking the pasta, you can chop the celery and onions..

Drain a little bit of the oil out of the tuna can. (Don't squeeze out too much)
3
Combine eggs, tuna, celery and onions in a bowl and mix them together.
4
After macaroni is done, drain and place back in pot you cooked them in.

Add the egg and tuna, celery and onion mixture into the pot of pasta and mix all together. Add salt and pepper to taste.
5
MAKING DRESSING:
Measure out 2 cups of mayo in a bowl, I use my large 4 cup Pyrex measuring cup.

Pour 1 capful of vinegar and 2 tsp of sugar and mix together.

Stir it all together using a wisk, gradually adding a little bit of water at a time until you have the consistancy of pudding.
6
Pour the dressing into the pot and mix it well into the pasta...

Pour into a large bowl and you can add another sliced hard boiled egg to decorate the top, if you wish

Enjoy

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Pasta
Regional Style: American
Other Tag: Heirloom