Tuna and Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 can Tuna, Canned in Water, drained 2 large Hard Boiled Egg 1 stalk, large (11"-12" long) Celery, raw 1 tsp Dill weed, dried 1 tbsp Hellmans Light Mayo
Hard boil 2 large eggs until done and let cool. Peel eggs and chop into small pieces. Wash and chop 1 large celery stalk. Drain 1 can of Tuna (packed in water). Combine all in a bowl.
Mix 1 tsp Dill and 1 Tbsp Hellman's Light May with eggs, celery and tuna. Add salt and pepper to taste.
Serving Size: Makes 3 1-cup servings
Mix 1 tsp Dill and 1 Tbsp Hellman's Light May with eggs, celery and tuna. Add salt and pepper to taste.
Serving Size: Makes 3 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 114.5
- Total Fat: 5.3 g
- Cholesterol: 143.4 mg
- Sodium: 239.7 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.4 g
- Protein: 15.1 g
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