Monday, April 21, 2014

SALADS: EGG AND TUNA SALAD(Easter)

EGG AND TUNA SALAD (EASTER)


A recipe to help you use up those hard boiled Easter  eggs!

EGG & TUNA SALAD
8 hard boiled eggs, peeled and coarsely chopped
2 6-ounce cans tuna, drained
1/2 cup finely chopped baby dill pickles
3/4 cup mayonnaise
1 stalk celery, chopped
2 teaspoons mustard

1/4 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon Spicy Seasoning Salt (I use Lowry's Seasoning salt)

Mix all ingredients well; chill several hours before serving. Makes about 6-8 servings
Do not freeze

Only 2 carbs per serving

Recipe submitted by Edith Weil

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