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Tuna Egg Salad sandwich
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Tuna Egg Salad

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4
Author Holly Nilsson
A creamy & crunchy combination of two classics!

Ingredients

  • 3 eggs hard boiled and cooled
  • 6 ounces tuna drained
  • ¾ cup mayonnaise
  • 2 teaspoons dijon mustard
  • 2 green onions thinly sliced
  • 1 rib celery finely diced
  • 2 tablespoons sweet relish or chopped dill pickle
  • salt & pepper to taste

Instructions

  • Cut eggs in half. Remove yolks and chop whites.
  • Mash yolks with mayonnaise, mustard, relish and salt & pepper to taste.
  • Add remaining ingredients and stir well.
  • Serve on bread or over lettuce.

Nutrition Information

Calories: 381, Carbohydrates: 3g, Protein: 13g, Fat: 35g, Saturated Fat: 6g, Cholesterol: 156mg, Sodium: 538mg, Potassium: 164mg, Fiber: 1g, Sugar: 1g, Vitamin A: 334IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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