Directions:
- Put the eggs on to boil.
- Slice up the celery into small pieces (about the size of your thumb nail, you want to keep the crunch, but not make it too chunky to scoop up on a cracker).
- Open the cans of tuna and drain the oil or water off very well.
- Mix celery and tuna with all the spices, mayo,and the lemon juice in a large bowl.
- When the eggs are boiled, chop them about the same size as the celery and add to the bowl, mixing well.
- Cover and refrigerate about one hour, or until firm enough to serve as dip or as croissant filling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.18 Kcal (558 kJ) | ||
| Calories from fat | 82.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Cholesterol | 169.68mg | 57% | |
| Sodium | 155.71mg | 6% | |
| Potassium | 253.45mg | 5% | |
| Total Carbs | 3.86g | 1% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 8.67g | 17% | |
| Vitamin C | 51.8mg | 86% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 41.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 101.65 Kcal (426 kJ) | ||
| Calories from fat | 63.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 14% | |
|---|---|---|---|
| Cholesterol | 129.52mg | 57% | |
| Sodium | 118.86mg | 6% | |
| Potassium | 193.46mg | 5% | |
| Total Carbs | 2.95g | 1% | |
| Sugars | 1.79g | 9% | |
| Dietary Fiber | 1.1g | 6% | |
| Protein | 6.62g | 17% | |
| Vitamin C | 39.5mg | 86% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 5% | |
| Calcium | 31.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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