Pregnancy Friendly Tuna Stuffed Egg Whites
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Learn more →Ingredients
4 servings
For the egg whites
- 6 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
For the filling
- 1 can (5 oz) tuna in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 1.2 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 3 tbsp mayonnaise
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 1 tsp dijon mustard
- 1 tsp fresh lemon juice
- 2 stalks celery, finely diced
- 3 scallions, green tops only, thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then cover, remove from heat, and let stand for 12 minutes.
- 2
Transfer the eggs to a bowl of ice water and let cool for 5 minutes, until the shells feel cold to the touch. Peel the eggs and slice each one in half lengthwise.
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