Tuna and Egg Salad
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Tuna and Egg Salad calories by ingredient
Introduction
This is a basic Tuna Salad recipe. You may add any other ingredients to taste. Recommended: sliced grapes, walnuts, grated carrot. This may also be made into sandwiches. I recommend whole wheat toasted bread. This is a basic Tuna Salad recipe. You may add any other ingredients to taste. Recommended: sliced grapes, walnuts, grated carrot. This may also be made into sandwiches. I recommend whole wheat toasted bread.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
Tips
To cut down on fat, switch to Hellman's (or brand of choice) Fat-Free Mayo. To cut down on sodium, do not add salt.
Directions
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