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another review, followed recipe with 4 eggs and 2 egg whites (large in size) and this definitely did not yield 1/2 cup serving for 4 people, it feeds about 2 1/2
classic egg salad recipe, I did add another teaspoon of mustard.
A great recipe! I didn't add the extra salt because I used regular yellow mustard. For the mayo I used the Mayo made from Olive Oil.
Tip: To cut the eggs I use a cheese grater. It shreds the eggs into small pieces and gives the salad a nice texture. It's also much easier and faster!
Serving Suggestion: I cut a cucumber into small rounds and used them to eat the salad as a "dip". It makes for a tasty snack!
Yummy. Classic egg salad. I left out the chives because I like the taste with just the Dijon and mayo. Perfect on a Flatout wrap, very filling.