Egg Salad
- Total Time
- 0:20
- Prep
- 0:10
- Cook
- 0:10
- Serves
- 4
- Difficulty
- Easy
Forever a classic, our egg salad is light and delicious. Made with low-fat mayo, Dijon mustard and chives, it’s perfect as a sandwich filling or served over greens.
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egg(s)4 large
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egg white(s)2 large, you’ll have to boil these as whole eggs and discard the yolks
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chives2 Tbsp, fresh, chopped
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reduced calorie mayonnaise2 Tbsp
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Dijon mustard½ tsp
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table salt½ tsp
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black pepper¼ tsp, freshly ground
- 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.
- 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.
- Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended. Yields about 1/2 cup per serving.