Weight Watchers Egg Salad - cooking recipe

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
Preparation
    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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