Egg Salad
1
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
Forever a classic, our egg salad is made light with low-fat mayonnaise. It’s perfect for sandwiches or served over greens.
Ingrédients
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.
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