Green beans, tuna and olives make this Niçoise-style egg salad recipe substantial. Serve it over salad greens.
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.
Serving Size: about 1 cup
179 calories; protein 15.4g; carbohydrates 7.9g; dietary fiber 1.2g; sugars 2.5g; fat 9.4g; saturated fat 2.2g; cholesterol 196.5mg; vitamin a iu 531.2IU; vitamin c 3.5mg; folate 39mcg; calcium 76.8mg; iron 1.6mg; magnesium 23.1mg; potassium 246.3mg; sodium 491.2mg; thiamin 0.1mg.