4 Serves
45 Mins
Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes before cooling in an ice bath.
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Vitamin E
0 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
123 mg / 4,700 mgSodium
154 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
0 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Peel the hard-boiled eggs, slice them in half lengthwise, and carefully remove the yolks to a mixing bowl.
In a mixing bowl, combine the tuna, finely diced onion, finely grated carrots, and chopped parsley. Stir in the lemon juice until well incorporated.
Spoon the tuna mixture into the egg white halves and garnish each with a few corn kernels.
59
g7
g30
g
