If using dried onions, soak them in hot water to reconstitute.
Place hard cooked eggs and 1 heaping tablespoon of
mayonnaise into food processor. Mix at low speed for about
30 seconds. Add remainder of mayonnaise, drained tuna,
relish, and onions (if used) to the egg mixture.
Start food processor again, at low speed, for approximately 1
minute. Do not over-mix; the tuna salad mixture will get too
thin. The tuna salad mixture must be refrigerated for at least
6 hours before serving.