Best Ever Tuna Salad
 

Best Ever Tuna Salad

2 eggs
12 ounces, tuna fish
1 6-ounce can crabmeat, shredded
1 cup mayonnaise
1 teaspoon sour cream
1 teaspoon yellow mustard
1/2 teaspoon dried dill weed
1/8 teaspoon lemon pepper
2 tablespoons dill pickle relish
2 tablespoons sweet pickle relish
1 cup finely chopped onion

Place eggs in a saucepan and cover with cold water. Bring water to a boil
and immediately remove from heat. Cover and let eggs stand in hot water
for 10 to 12 minutes. Remove from hot water, cool, peel, and chop finely.
In a mixing bowl, combine tuna, crabmeat, mayonnaise, sour cream and
mustard. Stir in chopped egg, dill weed, lemon pepper, dill and sweet
relish and chopped onion. Mix thoroughly.

Calories, 205; total fat, 13.9g; cholesterol, 98 mg; sodium, 416mg;
carbohydrates, 3.5g; dietary fiber, 0.4g; protein, 16.2g.

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