Raquel's Slimmed Down Egg Salad
- Ready In:
- 27mins
- Ingredients:
- 5
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 8 large egg whites (hard boil the eggs and discard the yolks)
- 4 large eggs, hard boiled
- 2 teaspoons Dijon mustard or 2 teaspoons spicy brown mustard
- 6 tablespoons reduced-fat mayonnaise (Hellman's preferred)
- 1 teaspoon dried chives
directions
- Bring a dozen eggs to boil in cold water; allow to come to a rolling boil, remove from heat and cover for 12 minutes. Then cool in ice water, peel and discard the yolks from 8 eggs. Chop all eggs and whites, mix with remaining ingredients. Can be eaten with baked reduced fat crackers, reduced calorie bread, celery sticks, endive lettuce, etc.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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