Tuna Salad

2 eggs, boiled and finely chopped
2 (5 ounce, 142 g) cans tuna, drained
1 (6 oz, 170 g) can crabmeat, shredded
1/2 cup mayonnaise
1 tsp sour cream
1 tsp yellow mustard

1/2 tsp dried dill weed
1/8 tsp lemon pepper
2 tbsp dill pickle relish
2 tbsp sweet pickel relish
3/4 cup finely chopped onion

In a mixing bowl, combine first group of ingredients.
Stir in remaining ingredients.
Mix thoroughly.


Makes 5 sandwiches with 1/2 cup of salad each. Good with thinly sliced cheddar cheese.

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