1 - 3
PersonalPoints™ per serving
Forever a classic, our egg salad is light and delicious and made with low-fat mayo, Dijon mustard and chives. Change this up easily by substituting a different herb for the chives and grainy brown mustard for the Dijon. Try this as a delicious sandwich filling, serve it over a tangle of mesclun salad greens, or stuff it into celery sticks or hollowed-out thick-cut cucumber slices for an easy pick-up appetizer. You will boil six eggs for this recipe but won't use the hard-cooked yolks from two of the eggs. Rather than discard them, save the cooked yolks to finely grate over salads, as you would cheese, for a lacy garnish and added dose of healthy protein.
4 large egg(s)
2 large, you’ll have to boil these as whole eggs and discard the yolks
2 Tbsp, fresh, chopped
Reduced calorie mayonnaise
¼ 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.
Stir in 1/2 teaspoon of ground paprika for added flavor and color.