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Linda's Tuna Stuffed Eggs - Bariatric Friendly

Created by LindasBusyKitchen on December 31, 2015

2 large eggs (hard boiled)
1 can (5 ounce) white tuna (packed in water rinsed with water several times and water squeezed out to reduce sodium and sulfites)
2 teaspoons mayonnaise (I use Cain's)
1/4 cup fat-free yogurt (Greek yogurt, I use Market Basket brand)
19 grams pitted olives (6 green olives, finely chopped)

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.