Weight Watchers Egg Salad

Recipe by xpnsve
READY IN: 20mins
SERVES: 4
UNITS: US

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
  • 14
    teaspoon black pepper, freshly ground
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DIRECTIONS

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