Try this Tuna Egg Salad recipe, or contribute your own.
Suggest a better descriptionCombine 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)
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 3 | ||
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Calories: 163 | ||
Calories from Fat: 78 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 99.8mg | 31 % | |
Sodium 480.6mg | 17 % | |
Potassium 197.4mg | 5 % | |
Total Carbohydrate 4.5g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.1g | ||
Protein 16.2g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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