When I made this recipe, I cut it in half because it was just me & hubby dearest. The recipe below is a full recipe for 8 peeps. When I was making this recipe, boy was I skeptical. However, it was pretty good and yep, gonna make it again. I made enough to compliment my dinner…. Yeah, it was gone by noon. We both liked it, obviously. 🙂
3 Cups uncooked elbow macaroni 10 eggs, hard boiled 1 & 1/4 cups Hellman’s Mayonnaise 1/2 cup Miracle Whip 1/2 teaspoon yellow prepared mustard 2 cans of light Tuna in water, drained 1/4 cup of sweet onion, finely chopped 1/2 teaspoon salt 1 teaspoon Black Pepper Paprika to decorate HOW TO Cook macaroni, drain & chill. Boil eggs, cool & peel, chop 7 eggs, & slice 3 eggs for top. Set the sliced eggs aside for later. In a large bowl, combine everything EXCEPT the paprika and sliced eggs. Mix well. Transfer to your serving bowl. Arrange the sliced eggs over the top. Sprinkle with paprika. Refrigerate for at least 2 hours. and Yep, you can refrigerate overnight. Cold Tuna Macaroni Salad
The Crafty Yam 