Photo of Egg Salad by WW

Egg Salad

1 - 3
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Forever a classic, our egg salad is made light with low-fat mayonnaise. It’s perfect for sandwiches or served over greens.


Raw egg(s)

4 large

Egg white(s)

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


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, freshly ground


  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.


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