Weight Watchers Egg Salad |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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:
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!) |
1/2 teaspoon dijon mustard |
1/2 teaspoon table salt |
dill |
1/4 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.
|
|