Tuna and Celery Stuffed Eggs

Ingredients

• Egg3 count (165 g)
• Celery1/2 stalk (20 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Boil the eggs in a pot for 8-10 minutes. Remove, let cool for some minutes and peel.

2. 2

   Step 2

   At the same time, drain the tuna and put in a bowl.

3. 3

   Step 3

   Chop the celery and add to a bowl.

4. 4

   Step 4

   Once the eggs are ready, cut in half carefully and remove the yolk using a spoon.

5. 5

   Step 5

   Add to the bowl with the olive oil and lemon juice. Add salt and pepper to taste.

6. 6

   Step 6

   Mix well and fill each egg with the prepared mixture.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Celery Stuffed Eggs can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.