Tuna and Egg Salad
- 1 of 3 Place eggs in medium-size saucepan. Cover with water by 1 inch. Bring just to boiling. Remove from heat. Let stand 15 minutes.
- 2 of 3 Meanwhile, combine pickle juice, lemon juice, regular and reduced-fat mayonnaise, celery seed, red pepper, salt and black pepper in medium-size bowl. Add carrot, radish, pickles and tuna; stir to break up tuna.
- 3 of 3 Pour off hot water from eggs; run under cold water until cool to touch. Peel eggs; coarsely chop. Add to tuna mixture. Serve with shredded lettuce and pitas or English muffins.
Servings Per Recipe: 6
Per Serving: 19 g Fat, total, 4 g sat. fat, 167 mg chol., 695 mg sodium, 10 g fiber, 338 kcal cal., 31 g carb., 22 g pro.