4 large egg(s)
2 large, you’ll have to boil these as whole eggs and discard the yolks
3 Tbsp, fresh, chopped, divided
Reduced calorie mayonnaise
¼ tsp, freshly ground
1 pinch(es), optional, for garnish
- Place the eggs in a medium saucepan and pour in enough water to cover them; set the pan over high heat and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes; drain and place the eggs in an ice-water bath.
- When the eggs are cool enough to handle, remove the shells. Discard the yolks from two of the eggs. Chop the remaining whole eggs and the whites into bite-size pieces.
- Transfer the eggs to a medium bowl. Add 2 tablespoons of the chives, mayonnaise, mustard, salt and pepper; mix until blended. Garnish with the remaining tablespoon of chives and paprika, if using. Yields about 1/2 cup per serving.