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Weight Watchers Egg Salad




Source of Recipe


Marla


List of Ingredients




Weight Watchers Egg Salad

4 large egg(s)
2 large egg white(s), you’ll have to boil these as whole eggs and discard the yolks
2 Tbsp chives, fresh, chopped
2 Tbsp reduced-calorie mayonnaise
1/2 tsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper, freshly ground



Recipe



Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil. Boil 10 minutes; drain and place eggs in an ice-water bath.

When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).

Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended. Yields about 1/2 cup per serving.

Notes

Forever a classic, our egg salad is made light with low-fat mayonnaise. It’s perfect for sandwiches or served over mixed greens. Stir in 1/2 teaspoon of ground paprika for added flavor and color.

POINTS® Value | 3
Servings | 4