Nicoise Egg Salad

Nicoise Egg Salad

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From: EatingWell Magazine, March/April 2012

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons nonfat plain yogurt
  • 3 tablespoons low-fat mayonnaise
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons white-wine vinegar
  • ¼ teaspoon freshly ground pepper
  • ⅛ 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 NiÀ§oise or Kalamata olives


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  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.
  • 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 information

  • Serving size: about 1 cup
  • Per serving: 179 calories; 9 g fat(2 g sat); 1 g fiber; 8 g carbohydrates; 15 g protein; 39 mcg folate; 196 mg cholesterol; 2 g sugars; 0 g added sugars; 531 IU vitamin A; 4 mg vitamin C; 77 mg calcium; 2 mg iron; 491 mg sodium; 246 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 2 lean meat, ½ vegetable, 1 fat

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