Tuna Salad Stuffed Eggs

I have been OBSESSED with hard-boiled eggs and egg whites lately. Literally. I hard-boiled 2 dozen eggs last Tuesday and they are gone. I eat mostly the whites, but occasionally treat myself to the yolk. I have nothing against the yolk. In fact, it’s incredibly good for you! I just live within a certain calorie budget that doesn’t always allow them.

Anyway, these stuffed egg whites have been a staple mini meal for me lately when I need a punch of protein. It’s simple, really tasty and almost nostalgic from the tuna salad flavors (middle school lunch anyone?). Plus it’s fully customizable. Don’t like pickles or celery? Sub in chopped cucumbers and tomatoes. Omit the onions if you prefer, or add some mustard for a tangy punch!






Tuna Salad Stuffed Eggs

Serves 1

190 calories, 5g fat, 630mg sodium, 5g carbs, 0.5g fiber, 1.5g sugars, 27.5g protein


4 large hard-boiled egg whites, halved, yolks removed

2 oz. canned albacore tuna (packed in water), drained and flaked

1 tbsp. light mayo

2 tbsp. minced red onion

2 tbsp. minced celery

2 tbsp. chopped dill pickles


Mix tuna with all ingredients except egg whites. Pack egg whites with tuna mixture and dig in!


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