Weight Watchers Egg Salad

Total Time
20mins
Prep 10 mins
Cook 10 mins

I love egg salad and was thrilled when a friend passed this recipe along from a recent WW meeting. 3 delicious little points per serving.

Ingredients Nutrition

  • 4 large eggs
  • 2 large egg whites, you'll have to boil these as whole eggs and discard the yolks
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons reduced-calorie mayonnaise (I used FF, less fat = less points!)
  • 12 teaspoon Dijon mustard
  • 12 teaspoon table salt
  • dill
  • 14 teaspoon black pepper, freshly ground

Directions

  1. Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
  2. Boil 10 minutes; drain and place eggs in an ice-water bath.
  3. When eggs are cool enough to handle, remove shells.
  4. Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
  5. Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.
  6. Yields about 1/2 cup per serving.
Most Helpful

1 5

I love egg salad sandwiches. I was very disappointed in the flavor of this. I added everything as directed. All you can taste is the salt. Very disgusting. I will stick to my own recipe.

5 5

Wow, for being a foodie this WW version was delish! Thanks for sharing. This recipe will definitely be a staple when looking for something super easy and tasty.

4 5

I'm pretty sure I added too much mayo because mine turned out runny and I even upped the eggs to 8. I'll know better next time I make it. I love this idea, especially using the sun-dried tomato wraps. A keeper in my book!

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