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Egg Salad

Egg salad

1
Points® value
Total Time
30 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Enjoy this recipe as a sandwich filling, serve it over leafy greens, or spoon it into celery sticks or hollowed-out thick-cut cucumber slices for an easy pick-up appetizer.

Ingredients

Egg

6 large egg(s)

Chives

3 Tbsp, fresh, chopped, divided

Reduced calorie mayonnaise

2 Tbsp

Dijon mustard

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Paprika

1 pinch(es), optional, for garnish

Instructions

  1. 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.
  2. When the eggs are cool enough to handle, remove the shells. Chop the eggs into bite-size pieces.
  3. Transfer the eggs to a medium bowl. Add 2 tbsp chives, mayonnaise, mustard, salt, and pepper; mix until blended. Garnish with the remaining tbsp chives and paprika, if using.
  4. Serving size: about 1/2 cup

Notes

Stir in 1/2 teaspoon of ground paprika for added flavor and color.

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