What's This?
Serving size 4
Prep Time
Total Time


3 Tbsp plain non-fat yogurt3 Tbsp low-fat mayonnaise2 Tbsp finely chopped red onion2 Tbsp white wine vinegar¼ tsp freshly ground pepper⅛ tsp salt8 hard-boiled egg (see tip)1 can 5- to 6-ounce chunk-light tuna in water, drained1 cup chopped cooked green beans3 Tbsp chopped niçoise 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.

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.


To Make Ahead: Cover and refrigerate for up to 2 days.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 185
  • Calories from fat 81
  • Total Fat 9gm 14%
  • Sodium 510mg 21%
  • Total Carbohydrates 8gm 3%
  • Fiber 1gm 4%
  • Protein 17gm
  • Cholesterol 195mg 65%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Snack, Lunch, Gluten Free, Healthy, Low Carb, Low Fat, Vegetarian, Egg, Vegetable, Mediterranean, French, Easy, 30 Minute, Quick, Fall, Spring, Summer, Winter, Picnic

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