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 (firstname.lastname@example.org)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 3|
|Calories from Fat: 78 (48%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 163
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