Spend with Pennies · by Holly Nilsson★ 4.9 (61)
Tuna Egg Salad
NUTRITION · PER SERVING20M COOK
CAL 19%·PRO 24%
CARBS 4G5% OF CAL
0G FIBER1G OTHER3G TOTAL SUGAR
FAT 35G82% OF CAL
6G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A zesty salad combining tuna and hard-boiled eggs with mayonnaise, mustard, and crisp celery. Typically served as a sandwich filling or on crackers.
mainamericansandwichfisheggsdairy freegluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 eggs (hard boiled and cooled)
- 1 (5 ounce each) can tuna (drained)
- ¾ cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 green onions (thinly sliced)
- 1 teaspoon chopped fresh dill (or ¼ teaspoon dried)
- 1 rib celery (finely diced)
- 2 tablespoons sweet relish (or chopped dill pickle)
- salt and pepper to taste
At a glance
PER SERVING · TIME 20M
CAL 19%·PRO 24%
CARBS 4G5% OF CAL
0G FIBER1G OTHER3G TOTAL SUGAR
FAT 35G82% OF CAL
6G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 709mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 172mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 709MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.