Serve this on top of a large House Salad with wedges of the hard boiled eggs. For sandwiches, chop the boiled eggs into the tuna salad.

1/4 cup lite mayonnaise
1/4 cup diced onion
1/4 cup diced celery
1/8 cup dill pickle cubes
5 ounces albacore tuna, drained and flaked
2 extra large eggs, boiled

In a medium bowl, combine mayo, onions, celery, and pickles, mixing well. Gently stir in the tuna.

Servings: 2