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Nicoise Egg Salad

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3 tablespoons nonfat plain yogurt

3 tablespoons mayonnaise

2 tablespoons finely chopped red onion

2 tablespoons white-wine vinegar

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1/4 teaspoon white pepper

1/8 teaspoon salt

8 hard-boiled eggs

1 5- to 6-ounce can chunk-light tuna in water, drained

1 cup chopped cooked green beans

3 tablespoons chopped Kalamata olives

Lettuce leaves

Combine yogurt, mayonnaise, onion, vinegar, pepper and salt in a medium bowl.

Halve the eggs and gently mash in a bowl. Add the eggs to the yogurt-mayonnaise mixture. Gently stir in tuna, green beans and olives.

Place lettuce leaves on four plates. Put a generous scoop of egg salad onto each lettuce leaf.

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