Tuna and Egg Salad Dressed Up

Mom used to mix tuna, hard boiled eggs, and mayonnaise for our tuna salad sandwiches.  Sometimes she would add a little celery.  My dressed up version has fewer calories, lots of flavor, and works for me - since there is never bread involved at my house.

Ingredients:

• 3 six ounce cans of Kirkland albacore packed in water
• 1 hardboiled egg
• 3 hardboiled egg whites
• 4 medium stalks celery chopped
• 4 mini sweet peppers chopped
• Bolthouse Basil Cream salad dressing

Directions:

1. Boil 4 eggs, allow to cool
2. Open and drain the tuna ( I lightly rinse it too) and place in a large bowl
3. Remove the shells from the hardboiled eggs
4. Add 1 hardboiled egg to the tuna
5. Add 3 hardboiled egg whites to the tuna (if you have a dog bet he/she would love the egg yolk added to their dinner)
6. With a large fork mash the eggs and mix thoroughly with the tuna, breaking the chunks of tuna apart so all is well blended
7. Add the chopped celery and peppers to the tuna and egg mixture and blend thoroughly
8. Add 8 measured tablespoons of the Bolthouse Basil Cream salad dressing and mix thoroughly throughout so all is “wet” with the dressing
9. Measure out your portions and enjoy

Nutrition:  This makes 8 servings, each with approximately

• 127 calories and
• 21.5 grams protein

 

Pro-Tips:  I store this in individual containers in my refrigerator for the week.  It can be eaten out of the container, on top of salad greens, scooped with mini peeper chunks, stuffed into a tomato, wrapped in a big lettuce leaf, or any way your imagination allows.