Tuna-Egg Salad Sandwiches Recipe

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Tuna-Egg Salad Sandwiches-is an easy, quick 10 minute and delicious recipe for a 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 low fat, low cholesterol, low sodium, low carbohydrates, heart-healthy and Weight Watchers (8) PointsPlus recipe.

Prep time:
Servings: 3


Cost per serving $2.44 view details
  • 1 (5 oz) can 50% less-sodium chunk white canned tuna in water, drained
  • 2 hard boiled eggs, (use the 2 whites only), chopped
  • 1/3 cup nonfat sour cream
  • 2 tbsp chopped green onions
  • 2 tsp Dijon mustard
  • 2 tsp chopped fresh 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.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 38g
Recipe makes 3 servings
Calories 54  
Calories from Fat 46 85%
Total Fat 5.2g 7%
Saturated Fat 2.95g 12%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 59mg 2%
Potassium 66mg 2%
Total Carbs 1.39g 0%
Dietary Fiber 0.3g 1%
Sugars 1.08g 1%
Protein 0.82g 1%


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