Prep 20 mins
Cook 0 mins
From Weight Watchers magazine... tasty, easy, and filling. 2 points per 1/3 cup serving.
- 1⁄2 cup celery, finely chopped
- 1⁄2 cup onion, finely chopped
- 1⁄4 cup fat-free mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons dill pickles, finely chopped
- 4 large hard-boiled eggs, finely chopped
- Combine first 5 ingredients.
- Gently stir in eggs.
Good egg salad. I used red onion to zip it up a little bit more. I did find it to be just a little dry for my taste and added more mayo.
This is one great egg-salad! I let this sit overnite in the icebox, and when I snuck a taste the next day, it was outstanding. Such simple ingredients, but man - what a taste! Don't be put off by the amount of mayo, celery, or onion...you'll see why the next day. Perfectly balanced, and just waiting to sit atop some fresh whole grain bread, and maybe a lettuce leaf or two. Thanks for posting!
I scaled this back for using 2 eggs for the DS's lunch and made as per recipe, though I did cut back on the celery as at the moment the celery we are getting is very strong in the flavour and I was worried using the full amount specified would be overpowering and did have to use spring onion for the onion but the rest went ahead and well I came back with a clean lunch box so I am assured he enjoyed and I know I did my teaspoon full as a taste test, Thank you newchef 1, made for I Recommend rtag game and recommended by nemokitty, thank you both.