Green beans, tuna and olives make this Niçoise-style egg salad recipe substantial. Serve it over salad greens.
4 servings, about 1 cup each
Active Time: 20 minutes |
Total Time: 20 minutes
3 tablespoons nonfat plain yogurt
3 tablespoons low-fat mayonnaise
2 tablespoons finely chopped red onion
2 tablespoons white-wine vinegar
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
8 hard-boiled eggs (see Tip)
1 5- to 6-ounce can chunk-light tuna in water, drained
1 cup chopped cooked green beans
3 tablespoons chopped Niçoise or Kalamata olives
Combine yogurt, mayonnaise, onion, vinegar, pepper and salt in a medium bowl.
Halve eggs and discard 4 of the yolks (or save for another use). Add whites and the remaining 4 yolks to the bowl and mash to desired consistency. Gently stir in tuna, green beans and olives.
Per serving :
9 g Fat;
2 g Sat;
4 g Mono;
195 mg Cholesterol;
8 g Carbohydrates;
17 g Protein;
1 g Fiber;
510 mg Sodium;
258 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 2 lean meat, 1/2 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.