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Salmon and Bean Stuffed Hardboiled Eggs
Source: dLife

Egg white halves stuffed with salmon or bean fillings.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 122.8
Total Carbs 3.4 g
Dietary Fiber 1.0 g
Sugars 0.9 g
Total Fat 7.6 g
Saturated Fat 2.0 g
Unsaturated Fat 0.7 g
Potassium 72.7 mg
Protein 9.8 g
Sodium 241.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 each  large hard-boiled eggs
5 oz  canned salmon
1 tbsp  mayonnaise
1 tbsp  Relish, pickle, dill
1 tsp  dijon mustard
1 tsp  fresh lemon juice
0 1/2 cup  red kidney beans, canned and drained
0 1/4 cup  salsa
2 tbsp  canned black olives
0 1/2 tsp  ground cumin
0 1/4 tsp  salt
  1. Slice eggs in half lengthwise, remove and discard yolks. Place egg whites, inside up on serving dish.
  2. In small bowl, mix salmon, mayonnaise, relish, mustard, and lemon juice.
  3. Fill 12 egg white halves with 1/2 tablespoon salmon filling. Set aside.
  4. Mince black olives.
  5. In small bowl, mash beans with masher. Add salsa, black olives, cumin, and salt. Mix well.
  6. Fill remaining 12 egg white halves with 1/2 tablespoon of bean filling. Serve.

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