USING UP THOSE EASTER EGGS WITH MACARONI TUNA SALAD

Part of the problem with me trying to share recipes is I'm a pretty typical down-home southern cook. My measurements go something like this:

Pinch: a small amount between the thumb and forefinger.
Large pinch: an amount between the thumb, forefinger, and middle finger
A Hand-full: the amount grabbed up with your fist.

Years ago, as a  bride, I fixed my new husband a pot of beans. I remembered my mother de-gassing the beans with baking soda but I had no idea how much she used. I called her and asked. "Just put some in."

I tried to push her on an amount. "Just put some in. I don't know."

So I put some in. In fact, it should have been a large pinch. Not knowing any better, I put in about 1/4 cup. Yep. Damn near killed him.

Here's my last recipe for using up those left over Easter eggs. If you want to cut down on the amount of maccaroni, do it. But maccaroni is a great way to stretch this salad. I prefer the large shell instead of the elbow because the shell will hold the other ingredients better.

MACARONI TUNA SALAD
1 large can flaked tuna, drained (If you use chunked tuna, mash it up with a fork)
3 stalks celery, cleaned and thinly chopped
1/2 small onion, diced small
4 large sweet pickles, diced small
4 hardboiled eggs, chopped

Cook half of a large package of Large shell macaroni, putting a tablespoon of salt in the water. Drain and rinse in cold water until macaroni is cold. Then drain well.

Here's some of those "southern cook" measurements.
In a large bowl, put first 5 ingredients.
Add some mayonnaise. How much? I dunno. Some. Guessing I'd say start with 1 cup.
Add some of the juice from the sweet pickles. Forced into a guess I'd say about 2 - 3 tablespoons. I just pour some in and mix well. You want this just a little sweet.

When the macaroni is cooled off, put in the bowl and mix until all ingredients are mixed well. Refrigerate immediately. I suggest fixing this ahead so the salad can sit in the refrigerator for at least 2 hours before serving to allow the salad to get completely cold and the flavors to meld together well.