1 (7 oz.) pkg. elbow macaroni (about 2 c.)
8 hard-cooked eggs
1 (6 1/2 oz.) can tuna, drained
1 c. chopped celery
1/2 c. chopped onion
1 tbsp. chopped fresh parsley
1/4 tsp. ground pepper
2/3 c. mayonnaise or salad dressing

Cook macaroni according to package directions; drain and cool thoroughly, about 30 minutes. Cut 7 eggs in half horizontally; reserve 1 egg.

In large bowl, combine tuna, egg halves, celery, onion, parsley and pepper. Add macaroni and mayonnaise, tossing gently to combine. Chill at least 3 hours before serving. To serve, cut reserved egg in thin slices crosswise, and garnish salad with slices.