Tuna Stuffed Eggs

5/5
  • 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) 
  •  Red onion (2 slices, finely chopped) 
  •  1/8 to 1/4 teaspoon garlic powder (to taste) 
  •  1 lemon (fresh, squirt, or to taste) 
  •  Salt and freshly cracked pepper, to taste 

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

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