Tuna Stuffed Eggs

• 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