Tuna Salad

tuna salad

4-5oz cans of tuna in water, drained
2 tb onion, chopped
2 hard-boiled eggs, chopped
3/4 c mayo
1/4 c dill relish
1 tea yellow salad mustard
1/2 tea pepper
1/2 tea garlic powder


  1.  in a medium with lid, mix all ingredients thoroughly.
  2. refrigerate 1  hour before serving, keep 4-5 days in fridge
  3. serve in salad with lettuce, in a wrap or with low carb crackers.

Servings:  6       Serving size:  1/2 cup       Net carbs:  0.4 


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