Tuna Macaroni Salad

In a large pot of boiling water, cook the elbow macaroni according to package directions. Add the eggs to the pot to hard-boil them alongside the pasta.

Drain the pasta and eggs. Rinse the pasta with cold water to cool it down. Peel the hard-boiled eggs once they are cool enough to handle.

Separate the egg yolks from the whites. Place the yolks in a small bowl and set aside. Finely dice the egg whites.

Dice the celery and red bell pepper, and slice the green onions. Combine with the diced egg whites.

To make the dressing, mash the reserved egg yolks with a fork in the small bowl.

Add mayonnaise, Dijon mustard, pickle relish, and diced jalapeños to the mashed yolks.

Season the dressing with Cajun seasoning, black pepper, and the juice of half a lemon. Stir until smooth and creamy.

In a large mixing bowl, combine the cooled pasta, drained tuna, and the chopped vegetable and egg white mixture.

Pour the dressing over the pasta mixture and gently stir until everything is evenly coated.

Taste and adjust seasonings if needed. Serve immediately or chill in the refrigerator before serving.