Total Time
Prep 20 mins
Cook 0 mins

From Weight Watchers magazine... tasty, easy, and filling. 2 points per 1/3 cup serving.

Ingredients Nutrition


  1. Combine first 5 ingredients.
  2. Gently stir in eggs.


Most Helpful

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.

LainieBug January 17, 2011

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'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!

Andi of Longmeadow Farm April 30, 2011

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.

I'mPat February 01, 2011

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