Southern Style Tuna Macaroni Salad + Deviled Egg Pasta Salad Recipe 4K

Southern Style Tuna Macaroni Salad + Egg Salad Pasta Salad Recipe

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Southern-Style Tuna Pasta Salad Recipe
* 2 cups elbow macaroni (uncooked)
* 1 (12 oz) can tuna in water, drained and flaked (I used albacore tuna)
* 3/4 cup mayonnaise (Duke’s preferred for Southern flavor)
* 2 tablespoons yellow mustard
* 1/2 cup celery, finely diced
* 1/4 cup red onion, finely diced (or sweet Vidalia onion)
* 1/3 cup sweet pickle relish (or chopped sweet pickles)
* 2 hard-boiled eggs, chopped
* 1 tablespoon apple cider vinegar
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika (plus extra for garnish)
* 2 tsp sugar or preferred
* All-purpose seasoning ( Cooking With Tammy) preferred
* Salt and black pepper, to taste

Deviled Egg Pasta Salad Recipe
6 large, hard-boiled eggs
8 ounces elbow macaroni pasta
1 1/4 cups mayonnaise
2 1/2 tablespoons yellow mustard
1 teaspoon kosher salt
1 teaspoon black pepper
3/4 teaspoon smoked paprika
1 teaspoon all-purpose seasoning (Cooking With Tammy) preferred
1/2 cup Vidalia or red onion
1 medium stalk celery
1 sliced green onion

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We’re going to start off with boiling our pasta. Let’s add some salt because we want our water to have flavor, which is going to help to season the pasta because of course we want flavor from beginning to end. All right, we’ll give that a quick stir. And we are going to use elbow macaroni. Give it a good stir. And of course, we’re going to cook our pasta according to this brand until it’s al dente. However, refer to the back of your packaging according to the type of pasta that you’re going to be using for reference as far as cooking time. Here’s the thing. We want to cook fast today. All right. So, I’m going to place my eggs into the water and allow them to boil while the pasta is cooking. Mhm. Close it down. While barbecue season is still in session, you know Tammy is going to come with the recipes. Today, I’m going to show you how to make a delicious devil egg pasta salad. And guess what? We’re also going to be making a tuna macaroni salad that’s going to be out of this world delicious. So, let’s get to cooking. First thing we’re going to need to do for our deed egg pasta salad is we need to make our dressing. We’re going to start off with adding some mayo. We can always add more later. So, I’m going to start off with this much. This is perfect. We’re going to go in with some Dijon and regular yellow mustard as well. I want to create a combination of flavors, of course. So, using one type of mustard, if that’s your thing, you could definitely do that. We’re also going to add some finely chopped onions. Could always go back and add more if necessary. When it comes down to the onions, if you want to add, let’s say, maybe red onions or even white onions, you can, depending on the pungency that you’re looking for, taste and flavor. Just in case you’re wondering, this is Vidalia onions. It’s kind of sweet. So, it’s going to create that perfect contrast. I’m also going to add some green onions, aka scallions, as well. Mhm. Along with our crunchy bits of celery. Just hit it with a pinch of salt, ground black pepper. We’re going to give it a good toss. Combine everything really well. Make sure it’s perfectly combined. And it looks like we’re going to need some more mayo cuz I have a good amount of pasta sitting in the back of me. Ton of pasta. I like that tangy flavor. So, I’m going to add some more Dijon mustard and yellow mustard. Give that a good stir once again. And it’s about that time. We are going to add some eggs to this mix, of course. Now, here’s the thing. When it comes down to boiling your eggs, okay, it’s always like it’s either your eggs are overcooked or they’re undercooked. So, let’s talk about the difference between um a softboiled egg versus a medium boiled egg and a hard boiled egg. Okay. If you’re going for more of a jammy type of yolk, you want to boil your eggs for about 6 and 1/2 to 7 minutes. The white of the egg, however, is going to be fully set, but the yolk is going to be more on the jammy side, if that makes sense, right? And if you’re going for more like a creamier yolk, which is considered a medium boiled type of egg, you’re going to boil your eggs for about 8 to 9 minutes, which would allow the white to be nice and firm. And of course, the yolk, as I said, is going to be creamy. Now, if you’re going for that hard boiled egg, which is what we have here. Okay, check out the yolk. Just absolutely gorgeous. Okay, you’re going to boil your eggs for about 9 and 1/2 to 10 minutes. Did I do like the whole ice bath thing? No, I didn’t. I just allowed the eggs to sit out for about 2 minutes and that was all that’s all she wrote. When it comes down to making pasta salads, you want or any type of egg salad for that matter. You want your eggs to be bright, vibrant, and have that nice sunny color. When you over boil it and the yolks start to release the iron and the whites produce the hydrogen sulfide in combination, you’re going to have ferrris sulfide. And that just means, guess what? You overcooked your eggs. If you want to break the eggs down some more, of course, you can uh put it on a cutting board, take your knife, and just run it through it. Okay? But because this is going to be an egg salad um pasta salad, I want the eggs to stand out. combine it with our mayo. Let’s come in with our perfectly boiled al dente pasta. Boil the pasta according to the instructions. Every brand is different. And we’re going to fold our pasta into the egg salad. As a kid, egg salad was one of my favorite things to eat. Slap it between two slices of bread. And that was a delicious lunch. We’re going to season just a little bit more. I want it to be sort of eggy, if that makes sense. So, I’m going to add a little bit more eggs. If you want to add more or less of anything, definitely make the adjustment according to preference. We’re going to add some smoked paprika. If you want to add sweet paprika, you can give it a little smoky element. We’re also going to add some of that allpurpose seasoning. Give it a little extra boost of flavor. Nothing crazy. Make sure you combine it really good cuz you don’t want a chunk of seasoning on your taste buds. It’s not going to be good. All right, that’s it. Cover it on down with Reynolds wrap or saran wrap rather. I prefer the saran wrap. Place it into the refrigerator. Allow it to chill and serve it up. That’s it. We We are finished with making our beautiful egg salad pasta salad. We’ve got our ingredients laid out. So, let’s make our southern style macaroni tuna salad. All right. As you can see, we got the big bowl going on. All right. I’m going to start off with adding some mayo if I can find this. There’s a lot of stuff up here. I’m like, wait a minute. Now, usually I would say use the mayo accordingly. Add a small amount at a time while making your dressing. But because I have so much pasta in this colander, I’m like, listen, we’re going to use all the mayo. Okay, so we got the mayo going on. Let’s add some mustard. I’m going to add both types of mustard. Once again, I’m adding the Dijon mustard and the yellow mustard for that contrast of flavor. Finely chopped onions. These are sweet onions. Vidalia onions. Use whatever you prefer. Add a good amount. We don’t mind veggies on this side, okay? We grew up eating veggies, so it’s like adding a ton of veggies. It’s not overkill for us. We’re also going to add some finely chopped celery. Some people, they’re real finicky, they’re like, “Oh my god, that’s too much of this and too much veggies.” No, veggies are good. Incorporate the veggies. Stop playing. Let’s add some sweet relish, which is going to create that contrast of sweet. Going to give it a mix up. All right, we’re going to add a small pinch of salt and ground black pepper. Not too much because we did salt the pasta. Could always go back and add more if necessary. Let’s add some garlic powder, sweet paprika, some of my allpurpose seasoning for a little element of extra flavor, some sugar for that balance. Okay, now here’s the thing. I know you’re like, “Sugar, this ain’t granulated sugar.” It’s not. It’s brown sugar, but do we fuss around here? No. Because at the end of the day, it’s going to do the same thing as granulated sugar. It’s going to sweeten and it’s going to break down and you’re not even going to be able to tell the difference. Brown sugar is what I had on hand, so that’s what I’m using. All right, give it a good stir. Mix it up really good. Got to come in with the apple cider vinegar, of course. It’s going to give us that nice little acidity contrast. Stir it up really good. We want to break down the granules from the sugar, of course, and the garlic powder cuz we didn’t use garlic powder. I know we always say powder after garlic and onion, but in all retrospect, a lot of us is using granulated, which is less refined. So, it’s really important to get in your mix up really, really good, allowing it to break down as much as possible. Now, when it comes to the tuna, this is white albaore tuna. I went ahead and broke it up and left it in chunky uh bite-sized pieces. When it comes down to the tuna, break it up as much or as little as you prefer, of course. Stir that in as well. We’re going to fold the tuna in. To take this delicious southern style tuna salad home, we’re going to add some eggs. Could just break it up with your hands. We’re going to fold our eggs into the dressing. If you want to break it up a little bit more, take your spatula and do this chopping motion, of course, but we’re good. Okay, this is perfect. No need to go and chop. Let’s add our perfectly cooked pasta. And let’s fold the pasta in as well. This is like the perfect Saturday or Sunday. Just say weekend, girl. This is a perfect weekend pasta salad when you call everybody or you have a large family. You go out in the back, you put this out and just man, listen, serve it up with maybe some barbecue ribs or even some barbecue chicken and you’ll be good to go. I’m going to add all of the pasta. Doesn’t make sense to save back that little bit of pasta. Combine it in really good. After we’re finished combining it, of course, at that point in time, we’re going to give it a quick taste test. And we are going to adjust our seasonings accordingly. If you want to add some hot sauce, you can also add that. That would definitely spunk it up just a bit. Going to go in with a little bit of paprika. Paprika on the top. Not too much. And we’re also going to finish it off with some parsley. You know what? The paprika is a little bit too prominent. Just a little bit too much. You don’t want your pasta salad to look like it’s just full of paprika. That’s kind of ugly. All right. So, we’re going to use a light hand, light sprinkle. That looks better. Let’s go in with our freshly chopped parsley. Add your saran wrap, of course. Place it into the refrigerator for about 1 to two hours, allowing it to chill, and serve it on up. This is the tuna pasta salad. Okay. I aced it. This is good. This is absolutely delicious. Oh my goodness. To say the least. Come on. Egg salad. Pasta salad. Let’s get it. M nostalgia. Nostalgia because remember I told you we used to um eat the as a kid egg salad with the toast. Oh my goodness. This is taking me back to my childhood. Now here’s the thing. It has that delicious creamy melt in your mouth egg salad flavor. But guess what? Who doesn’t like pasta? I have never met anyone in my life that doesn’t like pasta. Incorporate the two and you have egg salad pasta salad. And it’s good. What? This is something else right here. Like I said, it’s nostalgia amped up with the pasta. This right here, goodness gracious, Lord have mercy. Absolutely delicious. We have the contrast of flavors going on. We have that delicious albocore tuna. Nice and chunky. Not to mention, we have the little crunchy bits from the celery and that apple cider vinegar provided just a perfect contrast alongside with the sweet relish. You’re getting a slight hint of sweet, not only from the brown sugar, but everything else that I just mentioned. Plus that perfect contrast of acidity. Boy, listen here. Make these two recipes. Put it out on your barbecue table. And guess what? If the other things ain’t cooking with Tammy, I don’t know what to tell you. They’re going to they’re going to definitely devour these salads. And they’re going to ask you to make it over and over every single time for an event or no event. But just because. As always, I’m your girl Cooking with Tammy and I will definitely catch you in another video.