J Lipp's Hip Tips: My Favorite Tuna Salad

I am a tuna salad snob. My mom made this for me ever since I was little. She always insisted that I liked her tuna salad because it was made with "solid white albacore tuna in water." Yes, it is the more expensive kind of tuna but I promise you will notice the difference. You will be grossed out at the site of "brown" tuna. I never order tuna salad at restaurants unless I confirm they use solid white albacore tuna. Picky, I know, but I do make an exception for Dean & Deluca's tuna salad because it is amazing!

Tips:

I use Bumble Bee solid white albacore tuna packed in water. Light tuna is not good!
You may need to add more salt, pepper and mayonnaise.
Adding hard cook egg whites extend your tuna salad and make it healthier

Ingredients
2 cans (5 ounces) or 1 (12 ounce) can of Bumble Bee solid white albacore tuna
5 Tbsp of celery, finely chopped
2 scallions, chopped (including green tops)
1/2 cup of your favorite mayonnaise (I use Hellman's light)
***2 hard boiled eggs (peeled and chopped) and 3 more eggs without the yolk, chopped
1/8 teaspoon salt and pepper
1/4 + 1/8 teaspoon of dried dill weed
1/8 teaspoon cayenne red pepper
2 teaspoon of dried parsley or 1 heaping tablespoon of fresh parsley (optional but fabulous)

Directions
Place raw eggs in a saucepan covered with an inch of water. Cook on high heat until boiling. Reduce heat to a moderate boil. Boil for 10-15 minutes (no more). Remove your eggs from the stove. Pour out boiling water. Hit each egg with a spoon to crack them (this allows for the egg to cool quicker). Quickly run cold water over cracked eggs for a few minutes. Now, you can peel the egg!

More tips to cooking the perfect hardboiled egg:

Overcooking the egg will cause the (harmless) grey/green film of sulphur to form around the yolk.

Fresh eggs are very hard to peel. Use 2 week old eggs (eggs are usually 1 week old by the time they arrive to the store).

Egg shells can clog your disposal. Make sure to throw them in your garden!