Green beans, tuna and olives make this Niçoise-style egg salad recipe substantial. Serve it over salad greens.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2012

Gallery

Recipe Summary

total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; protein 15.4g 31% DV; carbohydrates 7.9g 3% DV; dietary fiber 1.2g 5% DV; sugars 2.5g; fat 9.4g 15% DV; saturated fat 2.2g 11% DV; cholesterol 196.5mg 66% DV; vitamin a iu 531.2IU 11% DV; vitamin c 3.5mg 6% DV; folate 39mcg 10% DV; calcium 76.8mg 8% DV; iron 1.6mg 9% DV; magnesium 23.1mg 8% DV; potassium 246.3mg 7% DV; sodium 491.2mg 20% DV; thiamin 0.1mg 6% DV.
Advertisement
Advertisement