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 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)

Egg white(s)

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


2 Tbsp, fresh, chopped

Reduced calorie mayonnaise

2 Tbsp

Dijon mustard

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, 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 flavor and color.