Step 1

Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 18 minutes. Remove the lid and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again and peel eggs underwater. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.

Step 2

Prepare celery and green onions. I like to grate my celery on the biggest grate on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).

Step 3

Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, and spices.

Step 4

Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.

Step 5

Enjoy!