Green beans, tuna and olives make this Niçoise-style egg salad recipe substantial. Serve it over salad greens. Source: EatingWell Magazine, March/April 2012

EatingWell Test Kitchen
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Ingredients

Directions

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

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  • 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.

Tips

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.

Nutrition Facts

179 calories; 9.4 g total fat; 2.2 g saturated fat; 196 mg cholesterol; 491 mg sodium. 246 mg potassium; 7.9 g carbohydrates; 1.2 g fiber; 2 g sugar; 15.4 g protein; 531 IU vitamin a iu; 4 mg vitamin c; 39 mcg folate; 77 mg calcium; 2 mg iron; 23 mg magnesium;