Dilled Tuna and Egg Sandwiches
Recipe from Pepperidge Farm

Can't decide between tuna and egg salad? Try these easy-to-make sandwiches that feature the best of both salads, served on tasty nine grain bread.

Dilled Tuna and Egg Sandwiches

by 6  people

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Servings: 3
Prep Time: 10 mins
Total Time: 10 mins
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  • 1  6  ounce can 
    low-sodium chunk white tuna in water, drained
  • 2   
    hard-cooked egg whites, chopped
  • 1/3  cup 
    nonfat sour cream
  • 2   tablespoons 
    chopped green onions
  • 2   teaspoons 
    Dijon-style mustard
  • 2   teaspoons 
    chopped fresh dill weed (optional)
  • 6   slices 
    Pepperidge Farm® 100% Natural Nine Grain Bread, toasted
    Romaine lettuce leaves
Stir the tuna, egg whites, sour cream, green onions, mustard and dill weed, if desired, in a medium bowl.
Divide the tuna mixture among 3 bread slices. Top with the lettuce and remaining bread slices.
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