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.
2large egg whites, you’ll have to boil these as whole eggs and discard the yolks
2tablespoons fresh chives, chopped
2tablespoons reduced-calorie mayonnaise (I used FF, less fat = less points!)
1⁄2teaspoon Dijon mustard
1⁄2teaspoon table salt
dill
1⁄4teaspoon black pepper, freshly ground
directions
Yields about 1/2 cup per serving.
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.
NUTRITION INFO
Serving Size: 1 (77) g
Servings Per Recipe: 4
AMT. PER SERVING% DAILY VALUE
Calories: 106.4
Calories from Fat 65 g62 %
Total Fat 7.3 g11 %
Saturated Fat 1.9 g9 %
Cholesterol 188.6 mg62 %
Sodium 456 mg19 %
Total Carbohydrate 1.3 g0 %
Dietary Fiber 0.1 g0 %
Sugars 0.7 g2 %
Protein 8.2 g16 %
