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6-Ingredient Tuna Salad Stuffed Eggs – Pioneer COOKERY

6-Ingredient Tuna Salad Stuffed Eggs

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Ingredients

  • 4 large eggs
  • 1 (5 ounce) can tuna in water, drained
  • 1/2 cup diced red pepper
  • 1/4 cup sliced green olives, drained
  • 1/4 cup finely chopped celery
  • 1/2 teaspoon sea salt

Instructions

  1. Put the eggs in a small pot and cover with cold water. Bring to a boil, turn off heat, and cover.
  2. Let stand for 10 minutes, drain, and cool.
  3. Add tuna, peppers, olives, celery, and salt to a large bowl and stir.
  4. When eggs are cool, cut in half and remove the yolks; rough chop and add to the tuna mixture.
  5. Carefully spoon the mixture into the egg whites, and chill until ready to serve.

Yields: 4 servings | Serving Size: 2 stuffed egg halves | Calories: 118 | Total Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 199mg | Sodium: 520mg | Carbohydrates: 2g | Fiber: 1g | Sugar: 1g | Protein: 13g

SmartPoints (Freestyle): 3

Credits : SkinnyMs.

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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