| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Diabetic, Sent to lyn, Sent to rec | 3 | Servings | |
INGREDIENTS
| 1 | Hard-cooked egg; chopped | |
| 1 | cn | Light tuna in spring water; drained and flaked, (3 ounces) |
| 1/4 | c | Chopped celery |
| 1/4 | c | Chopped sweet pickles |
| 3 | tb | Light mayonnaise |
| 2 | ts | Prepared mustard |
INSTRUCTIONS
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 won't 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) <dwaller@frontier.gulf.net> on Nov 29, 1997
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