Tuna-Egg Salad Sandwiches
Tuna-Egg Salad Sandwiches is an easy, quick (10) minute recipe for a delicious lunch or light dinner. Can’t make up your mind between a tuna or an egg salad sandwich? This solves the problem by mixing the two together. A great recipe to use up any left over Easter eggs also. It is also a healthy, low fat, low cholesterol, low sodium, low carbohydrates, diabetic-friendly, heart-healthy and Weight Watchers (8 PointsPlus) , (8 SmartPoints) recipe. Makes: (3) Sandwiches. Tuna-Egg Salad Sandwiches will be loved by all of your family, friends and guests.
Prep Time: 10 Minutes.
Total Time: 10 Minutes.
1 (5 oz can) 50% less-sodium chunk white,
water pack tuna, drained
2 hard boiled eggs, (use the 2 whites only), chopped
1/3 cup non-fat sour cream
2 Tbsp chopped green onions
2 tsp Dijon mustard
2 tsp chopped fresh dill weed, (optional)
6 slices whole grain 100% whole wheat bread, toasted
3 Romaine lettuce leaves
1. Stir the tuna, egg whites, sour cream, green onions, mustard and dill weed if using, into a medium size bowl.
2. Divide mixture in equal amounts between 3 bread slices. Top with the lettuce and remaining bread slices. Refrigerate for 1-1/2 hours before serving if desired.
YIELD: 3 Servings.
Serving Size: 1 sandwich per serving.
Weight Watchers (8 PointsPlus), (8 SmartPoints)
Carb Choices: 3
Calories: 310, Total Fat: 8g, Saturated Fat: 3.5g, Cholesterol: 20mg, Sodium: 340mg, Sugars: 1g, Carbohydrates: 44g, Fiber: 8g, Protein: 22g, Vitamin A: 15 %DV, Vitamin C: 4 %DV, Calcium: 4 %DV, Iron: 670 %DV
Original recipe and image from CSC Brand, LP. http://www.campbellskitchen.com/recipes/dilled-tuna-egg-sandwiches-25819
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