Tuna and Egg Salad

1 can of tuna (in water), drained
2 hard boiled eggs, peeled and diced
1/4 green bell pepper, diced (about 23g)
1/4 white onion, diced (about 22g)
1 tsp garlic powder
1 1/2 tsp dried parsley
2 tbsp regular mayonnaise
salt and pepper to taste

Tuna and egg salad can be put on some lettuce and eaten in a salad or in a sandwich. Try adding some kick to it by adding cayenne pepper or red pepper flakes.

1. Put two eggs on the stove to boil. While the eggs are boiling, open and drain the can of tuna and put into medium bowl, dice green bell pepper and onion and set aside.

2. Once eggs are ready, cool them down and peel them then chop them up into small pieces. Mix into bowl with the tuna and mix together.

3. Add garlic powder, parsley, salt and ground black pepper to bowl, mix with tuna and eggs, then add the mayonnaise, mix together well.

4. Add onions and green bell peppers and mix until all are well blended together. Separate into two servings and enjoy.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user JFIALLO.