Niçoise Egg Salad

From EatingWell: March/April 2012

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

Makes: 4 servings, about 1 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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.

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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