My Mother's Tuna Salad

• 1 (12-ounce) can StarKist solid white albacore tuna in water
• 1/2 cup Hellmann's mayonnaise
• 4 large ribs celery, peeled and finely chopped
• 3 hard-boiled eggs, chopped
• 3 tablespoons chopped sweet pickles, with their juice
• 1 tablespoon minced onion
• 1 teaspoon celery salt or more to taste
• 1 teaspoon McCormick Season-All or more to taste
• 6 dashes Tabasco
• Cracked pepper to taste
• Salt to taste

1. Drain the tuna, place it in a bowl and break it up with a fork.
2. Add 1/4 cup of mayonnaise and blend well.
3. Mix in the remaining ingredients, and add the rest of the mayonnaise.
4. Check for celery salt, Season-All, salt and pepper.
5. This is better if it sits at least one hour before serving.

white albacore, mayonnaise, celery, eggs, sweet pickles, onion, celery salt, seasonall, pepper, salt

Taken from cooking.nytimes.com/recipes/7443 (may not work)