Egg salad
1 - 3
PersonalPoints™ per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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.
Ingredients
Egg(s)
4 large egg(s)
Egg white(s)
2 large, you’ll have to boil these as whole eggs and discard the yolks
Chives
2 Tbsp, fresh, chopped
Reduced calorie mayonnaise
2 Tbsp
Dijon mustard
½ tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground