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Photo of Egg Salad by WW

Egg Salad

1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Forever a classic, our egg salad is made light with low-fat mayonnaise. It’s perfect for sandwiches or served over greens.

Ingredients

Raw egg

4 large

Egg whites

2 serving(s), large, you’ll have to boil these as whole eggs and discard the yolks

Chives

3 tbsp(s), fresh, chopped

Reduced calorie mayonnaise

2 tbsp(s)

Dijon mustard

½ tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es), freshly ground

Instructions

  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. Reduce heat to medium-low and simmer for about 10 minutes; drain and place eggs in an ice-water bath.
  2. When eggs are cool enough to handle, remove shells. Discard yolks from two of the eggs. Chop remaining whole eggs and whites into bite-size pieces.
  3. Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended. Yields about 1/2 cup per serving.

Notes

Stir in 1/2 teaspoon of ground paprika for added flavour and colour.

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