Tuna Egg Salad
Something to eat on those afternoons when your are too lazy to make a big yummy lunch.
Yield
4 servingsPrep
10 minCook
3 minReady
15 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 | each |
tuna
2 small cans |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
paprika
to taste, optional |
*
|
| 1 | slice |
cheese
rip into small pieces |
|
| 1 | each |
tomatoes
diced |
|
| ½ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 2 | each |
tuna
2 small cans |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
paprika
to taste, optional |
*
|
| 1 | slice |
cheese
rip into small pieces |
|
| 1 | each |
tomatoes
diced |
|
| 2.5 | ml |
sugar
|
|
Directions
Take three eggs and crack them into a frying pan. Scramble the eggs.
Put two small cans of tuna in a bowl.
Mix salt, pepper, and if you would like a little paperika.
Get on slice of cheese and rip it in small pieces and put it in the bowl with the tuna.
Dice a tomato and put it in the bowl.
Add ½ teaspoon sugar in the bowl.
Put the scrambeled eggs in the bowl and mix it.
You may serve it on bread or by itself with crackers.
