Combine all of the ingredients in a small bowl and mix well. Spoon into tomatoes, use as a sandwich filling or serve with crackers. Yield: 3 servings (1 1/4 cups) Exchanges: 1-1/2 Meat, 1 Vegetable Nutritional Information Serving Size: 1/3 recipe Carbohyrdrate: 7 gm Calories: 129 Protein: 11 gm Sodium: 396 mg Fat: 6 gm Cholesterol: 86 mg "EGGS-CELLENT" TIPS. Crack cooked shells slightly. Let stand in cold water 5 minutes and then peel. If you dip a knife in water before slicing hard-cooked eggs, the eggs wont crumble. To prevent dark surfaces on yolks of hard-cooked eggs, immediately run cold water over the cooked eggs or place them in Ice water until completely cooled. Hard-cooked eggs can be stored in the refrigerator for up to 1 week. Recipe by: TOH Down Home Diabetic Cookbook (Daisy Brocato) Posted to recipelu-digest Volume 01 Number 327 by Dianne Waller (dwaller@frontier.gulf.net) on Nov 29, 1997