Fill a small pot of lukewarm water and place 3 large eggs inside. Make sure the eggs are completely submerged. Let it the water come to a boil. Then turn the heat off, cover with a lid, and set your timer for 8 minutes.
Carefully transfer the hard-boiled eggs to an ice bath and peel the eggs once they’re cooled.
Then chop the eggs into fine pieces.
Now cook 12 oz of elbow macaroni in Pot of water al dente. Make sure to Salt the water really well.
Drain 2 (5 oz) cans of albacore tuna and place the fish into a large bowl along with 1/4 cup chopped onion, 3/4 cup mayonnaise, 1/4 tsp black pepper, a Pinch of salt, 1 chopped stalk celery, 2 tbsp chopped dill. ￼
Mix everything together until it’s all well combined. Serve chilled