Tuna Egg Salad from the Recipes EU Collection

 


Tuna Egg Salad Recipe

...brought to you by Recipes EU



Tuna Egg Salad
1 hard-cooked egg, chopped
1 can light tuna in, (3 ounces)
spring water, drained and flaked
1/4 cup chopped celery
1/4 cup chopped sweet pickles
3 tbsp light mayonnaise
2 tsp prepared mustard


Combine all of the ingredients in a small bowl and mix well. Spoon into
tomatoes, use as a sandwich filling or serve with crackers.
Yield: 3 servings (1 1/4 cups)
Exchanges: 1-1/2 Meat, 1 Vegetable
Nutritional Information
Serving Size: 1/3 recipe
Carbohyrdrate: 7 gm Calories: 129
Protein: 11 gm Sodium: 396 mg
Fat: 6 gm Cholesterol: 86 mg

"EGGS-CELLENT" TIPS.
Crack cooked shells slightly. Let stand in cold water
5 minutes and then peel. If you dip a knife in water before slicing
hard-cooked
eggs, the eggs won't crumble. To prevent dark surfaces on yolks of
hard-cooked
eggs, immediately run cold water over the cooked
eggs or place them in Ice water until completely
cooled.
Hard-cooked eggs can be stored in the refrigerator
for up to 1 week.

Scanned By Dianne Waller 11/29/97


By Dianne Waller (dwaller@frontier.gulf.net)
on
Nov 29, 1997
 


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Tuna Egg Salad - a delicious recipe from Recipes.eu.com