Tuna Macaroni Salad

1. Bring a large pot of salted water to a boil. Add the elbow noodles and eggs and cook until the pasta is tender. 2. Drain the pasta and rinse it with cold water to stop it from cooking and to keep it from sticking together. Set aside to cool. 3. Peel the eggs and separate the yolks from the whites. Place the yolks in a bowl and chop the egg whites. 4. Mash the egg yolks with a fork until smooth. Then add the mayo, Dijon mustard, dill relish, diced pickled jalapeños, lemon juice, Britscookin Cajun Seasoning, black pepper, and onion salt. Mix everything together until smooth and creamy. 5. In a large bowl, add the cooled macaroni, drained tuna, chopped egg whites, red bell pepper, celery, and green onions. 6. Pour the dressing over the pasta mixture and give everything a good mix until well coated. 7. Taste and adjust the seasoning if needed. Add a little more mayo if you like it extra creamy. 8. Cover and refrigerate for about 1 hour before serving so the flavors can come together.