Nutrition per serving may change if servings are adjusted.
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
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.
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