Recipe Image

Nicoise Egg Salad

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Green beans, tuna and olives make this Niçoise-style egg salad recipe substantial. Serve it over salad greens.”


    • 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


  • 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.
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