Tuna Salad-Stuffed Eggs

By Edie

  • 4 large eggs

  • 3oz. packet tuna (or 6oz. can of tuna packed in water, rinsed and well drained)

  • 2Tbsp reduced mayonnaise

  • 1 1/2 Tbsp sweet pickle relish

  1. Place eggs in medium saucepan and with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 mins.

  2. Meanwhile, stir tuna, mayonnaise, and relish together in a small bowl.

  3. When the eggs are cooked, remove them from the water and let stand one minute Before peeling under cold running water. cut eggs in half, length wise, and discard 2 egg yolk halves.

  4. Place the other 2 egg yolk halves in tuna mixture and stir with a rubber spatula until well blended. Spoon equal amounts of the tuna mixture in each of the egg halves.

  5. Serve immediately, or cover with plastic wrap and refrigerate up to 24 hours.

  6. This Recipe is from The 4-Ingredient Diabetes Cookbook.

Nutritional Facts

1 Lean Meat
1/2 Fat
Calories 84
Calories from Fat 34
Total Fat 4g
Saturated Fat 1g
Cholesterol 65mg
Sodium 368mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 3g
Protein 10g

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