Raquel's Slimmed Down Egg Salad

Made May 2013 for weight loss program

• Ready In: 27 mins
• Serves: 6
• Yields: 3 cups

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

1. 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.