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


Ingredient Checklist


Instructions Checklist
  • 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.


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; total fat 9.4g 15% DV; saturated fat 2.2g; cholesterol 196mg 65% DV; sodium 491mg 20% DV; potassium 246mg 7% DV; carbohydrates 7.9g 3% DV; fiber 1.2g 5% DV; sugar 2g; protein 15.4g 31% DV; exchange other carbs 1; vitamin a iu 531IU; vitamin c 4mg; folate 39mcg; calcium 77mg; iron 2mg; magnesium 23mg; thiaminmg.