Recipe(tried): Egg, Tuna and Crab Salad (using mayonnaise and sour cream)

EGG, TUNA AND CRAB SALAD

8 hard-cooked eggs, peeled and very finely chopped
Salt and freshly ground black pepper, to taste
2 cans (6 ounces each) tuna, well drained
1 (6 ounce) can crabmeat, well drained
3/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 teaspoon Dijon mustard
2 tablespoons cup sweet pickle relish, optional
Wheat crackers (or whole grain bread, lettuce and tomato slices)

Place the eggs in a medium bowl. Season with a little salt and a good grinding of black pepper. Stir in all remaining ingredients (except the crackers or bread) in a bowl. Cover with plastic wrap and chill until ready to serve.

Serve with wheat crackers (to serve as an hors d'oeuvre) or whole grain bread, lettuce and tomato slices (to make sandwiches).

Makes about 3 cups