Linda's Tuna Stuffed Eggs - Bariatric Friendly
Recipe: #22310
December 31, 2015
Categories: Eggs, Appetizers, New England, 5 Ingredients Or Less, One-Pot Meal, Baby Shower, Christmas, Easter, Game/Sports Day, July 4th, New Years, Picnic, Potluck, Thanksgiving, Diabetic, Heart Healthy, High Protein, Low Calorie, Low Carbohydrate, Low Fat, Low Glycemic, Special Diet - Weight Watchers etc., more
"Great to make anytime for lunch or as an appetizer for entertaining. You can double, triple etc. the recipe to make as many as you want. This is a Bariatric friendly recipe that I created, to make sure I get my protein in for the day. They are delicious! Feel free to add whatever you like!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (139 g)
- Calories 149.4
- Total Fat - 6.9 g
- Saturated Fat - 1.5 g
- Cholesterol - 116.1 mg
- Sodium - 284.1 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 1.6 g
- Sugars - 4.5 g
- Protein - 14.3 g
- Calcium - 57 mg
- Iron - 1.1 mg
- Vitamin C - 28.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Hard boil eggs, and set aside to cool after peeling.
Step 2
Chill for 1/2 hour in the fridge.
Step 3
When ready to make the eggs, take the eggs out of the fridge and slice each egg in half horizontally. Set aside.
Step 4
Drain tuna, pressing out all the juice with the cover, then add water into the can and press down with cover of tuna can. (Do this several times to remove sodium and sulfites from tuna). Dump into a bowl, and finely flake the tuna with your fingers. Set aside.
Step 5
Finely chop olives and onion, and add to tuna.
Step 6
Remove the egg yolks from the whites. Mash the yolks well with a fork, then add them to the tuna mixture.
Step 7
Mix the rest of the ingredients with the tuna well.
Step 8
Stuff the filling into the egg whites.
Step 9
Chill for at least 1 hour before serving.
Tips
No special items needed.
2 Reviews
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