Canned tuna is one of the easiest ways to incorporate some additional protein and omega-3 fats (a type of “good fat”) into a quick meal! It’s also high in other vitamins, including vitamin B6, phosphorus, niacin, and vitamin B12. Remember: everything in moderation!
Servings: 12 egg halves
- 1 can tuna (drained, flaked)
- 6 large eggs
- 3 tbsp minced white onion
- 1 tsp Dijon mustard
- 3 tbsp light mayonnaise
- Salt and pepper to taste
- Pot with a lid
- Mixing bowl
- Hard boil eggs by placing eggs in a pot and covering with water. Place lid on pot and bring to a boil.
- When the water is boiling, turn off the heat and let eggs sit covered for 12 minutes.
- Drain. Lightly crack egg shells and peel shells off.
- Cut eggs in half lengthwise. Remove yolks with a spoon and reserve yolks in the mixing bowl. Set whites aside on a plate.
- Add onion, mustard, mayonnaise, and salt and pepper to the yolks. Mash with a fork and mix well.
- Add tuna to yolk mixture and mix well.
- Fill egg white halves with yolk and tuna filling.
- Serve immediately or refrigerate in a sealed container.