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Niçoise Egg Salad

http://www.eatingwell.com/recipes/ni%C3%A7oise_egg_salad.html

From EatingWell:  March/April 2012

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

Ingredients

• 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

Preparation

1. Combine yogurt, mayonnaise, onion, vinegar, pepper and salt in a medium bowl.
2. 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.

Nutrition

Per serving : 185 Calories; 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.