*Tuna Salad-Stuffed Eggs*

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*Tuna Salad-Stuffed Eggs*


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Old 10-12-2007, 12:56   #1
Senior Member
 
Join Date: Sep 2007
Location: Ontario Canada
Posts: 1,077

Diagnosed in 1961-now 50+ years with Diabetes

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Default *Tuna Salad-Stuffed Eggs*

Tuna Salad-Stuffed Eggs

Ingredients:

-4 large eggs
-6 ounce can of tuna(or salmon)
rinced and well drained
-2 tablespoons reduced-fat mayonnaise
-1 1/2 -2 tablespoons sweet pickle relish

Directions:

1. Place eggs in a medium saucepan and cover
with cold water. Bring to a boil over high heat,
then reduce the heat and simmer for 10 minutes.
2. Meanwhile, stir the tuna, mayonnaise and relish
together in a 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, lengthwise
and discard 2 egg yolk halves.
4. Place the other egg yolk halves in the 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.

This appetizer serves 4: 2 egg halves

Exchanges:
1 lean meat
1/2 fat

Nutritional Value:

-Calories 84
calories from fat 34
-Total Fat 4 g
saturated fat 1 g
-Cholesrerol 65 mg
-Sodium 368 mg
-Total Carbohydrate 3 g
dietary fiber 0 g
sugars 3 g
-Protein 10 g

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Last edited by Terrie; 10-13-2007 at 09:40.
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Old 01-08-2010, 23:02   #2
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Join Date: Dec 2009
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Diagnosed in 2009

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Quote:
Originally Posted by Terrie View Post
Tuna Salad-Stuffed Eggs

Ingredients:

-4 large eggs
-6 ounce can of tuna(or salmon)
rinced and well drained
-2 tablespoons reduced-fat mayonnaise
-1 1/2 -2 tablespoons sweet pickle relish

Directions:

1. Place eggs in a medium saucepan and cover
with cold water. Bring to a boil over high heat,
then reduce the heat and simmer for 10 minutes.
2. Meanwhile, stir the tuna, mayonnaise and relish
together in a 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, lengthwise
and discard 2 egg yolk halves.
4. Place the other egg yolk halves in the 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.

This appetizer serves 4: 2 egg halves

Exchanges:
1 lean meat
1/2 fat

Nutritional Value:

-Calories 84
calories from fat 34
-Total Fat 4 g
saturated fat 1 g
-Cholesrerol 65 mg
-Sodium 368 mg
-Total Carbohydrate 3 g
dietary fiber 0 g
sugars 3 g
-Protein 10 g



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