Tuna Stuffed Eggs

With 119 kcal and 16g of protein, it provides a high protein boost in a low-calorie meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 1 boiled egg · 75 kcal in the whole recipe
• 30g canned tuna in water · 32 kcal in the whole recipe
• 1 tbsp strained yogurt · 10 kcal in the whole recipe
• 1/2 tsp mustard · 2 kcal in the whole recipe
• Parsley, black pepper

Method

1. Prepare a small saucepan, a knife, and a fork.

   

2. Place the egg in the saucepan and add enough water to cover it.

   

3. Turn the stove to medium heat and boil for 10 minutes after the water starts bubbling.

   

4. Run the boiled egg under cold water and peel the shell.

   

5. Cut the egg in half lengthwise and carefully remove the yolk into a plate.

   

6. Drain the water from the tuna and add it to the plate.

   

7. Add the yogurt, mustard, and a pinch of black pepper to the plate.

   

8. Mash all ingredients with the back of a fork until you get a smooth consistency.

   

9. Distribute the mixture you prepared into the egg whites.

   

10. Sprinkle finely chopped parsley on top and serve.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.