Tuna Egg Salad

2 reviews, 3 star(s). 50% would make again

Ready in 1h

Try this Tuna Egg Salad recipe, or contribute your own.


1/4 c Celery; chopped
1 egg; Hard-cooked, chopped
3 tb Light mayonnaise
2 ts Prepared mustard
1/4 c sweet pickles; Chopped
1 cn Light tuna; in spring water

Original recipe makes 3



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 wont 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. Recipe by: TOH Down Home Diabetic Cookbook (Daisy Brocato) Posted to recipelu-digest Volume 01 Number 327 by Dianne Waller (dwaller@frontier.gulf.net) on Nov 29, 1997

Verified by stevemur
Alert editor   
Calories Per Serving: 163 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Tuna Egg Salad

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

zaczep2 3y ago

Tasty, simple... It should be about the tuna, and this is...
Borders15 4y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free