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Nutrition Facts
Serving Size 1 (202g) Recipe makes 4 servings
Calories 244
Calories from Fat 110		(45%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 2.9g	14%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 243mg		81%
Sodium 639mg		26%
Potassium 306mg		8%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 0.7g	2%
	Sugars 4.6g
Protein 22.2g		44%
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Tuna-Egg Salad

Recipe #180032 | 15 min | 15 min prep

⁽¹⁾ RATE IT NOW Print Recipe

By: KittyKitty
Jul 31, 2006

Hearty enough to be the main dish.

SERVES 4 -6 (change servings and units)

Ingredients

4 hard-boiled eggs
1 (9 1/4 ounce) can canned tuna, drained and flaked
1 cup sliced celery
1/4 cup chopped green onion
1/4 cup sweet pickle relish
1/4 cup mayonnaise
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
3 drops hot sauce

Directions

1
Coarsely chop 3 eggs. Combine chopped eggs and remaining ingredients except whole egg; stir well. Cover and chill. Slice remaining egg. Garnish salad with eggs slices.
2
Serve with French bread, breadsticks, crackers, fresh veggies, or to your choosing.

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Featured Reviews for This Recipe

From: GaylaJ

On Jun 3, 2007

Nice tuna salad. I used two 6-ounce cans of solid white albacore and 3 hard-boiled eggs (skipped garnishing with slices). I do usually prefer dill relish, but went ahead and used the sweet for a change. I didn't use extra mayo (Hellmann's light), even though I used more tuna, but I did allow a few more than 3 drops of hot sauce to slip in (habanero Tabasco). Thanks for posting!