TUNA SALAD DEVILED EGGS
A fun and easy twist on an all-time favorite, this recipe combines tuna with Dijon mustard, lemon juice, dill, and egg to make a deliciously impressive appetizer that is low in phosphorous
Prep Time: 30 minutes
Servings: Serves 4-6
1 can or pouch (5 oz) Tuna, drained and flaked
6 large hard boiled egg, peeled and halved lengthwise
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
2 cloves garlic, minced
1/2 teaspoon dill weed
1/8 teaspoon Tabasco sauce (optional)
Combine tuna, egg yolks, mayonnaise, mustard, lemon juice, garlic and dill. Add Tabasco to taste. Fill egg white halves with mixture and sprinkle tops with dill. Makes 12.
For one serving (122g) - approximately 3: Calories 210 (from Fat 120), Fat 14g (Saturated 3.5g), Trans Fat 0, Cholesterol 335mg, Sodium 290mg, Total Carbohydrate 2g, Fiber 0g, Sugars 1g, Protein 18g.