Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4|
|Calories from Fat: 218 (60%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 551.7mg||170 %|
|Sodium 636.9mg||22 %|
|Potassium 474.9mg||12 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 7.9g|
|Protein 27.5g||39 %|
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Calories per serving: 366
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