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Niçoise Egg Salad

March/April 2012

Your rating: None Average: 3.3 (7 votes)

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


Niçoise Egg Salad

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 3 tablespoons nonfat plain yogurt
  • 3 tablespoons low-fat mayonnaise
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons white-wine vinegar
  • 1/4 teaspoon freshly ground pepper
  • 1/8 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 Niçoise or Kalamata olives

Preparation

  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.

Tips & Notes

  • 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

Per serving: 185 calories; 9 g fat (2 g sat, 4 g mono); 195 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 17 g protein; 1 g fiber; 510 mg sodium; 258 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 2 lean meat, 1/2 vegetable, 1 fat


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Recipe Categories

Total Time
30 minutes or less
Servings
4
Main Ingredient
Eggs
Meal/Course
Lunch
Snack
Ethnic/Regional
French
Mediterranean
Ease of Preparation
Easy
Publication
March/April 2012
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