- Total Time
Forever a classic, our egg salad is light and delicious. Made with low-fat mayo, Dijon mustard and chives, it’s perfect as a sandwich filling or served over greens.
egg white(s)2 large, you’ll have to boil these as whole eggs and discard the yolks
chives2 Tbsp, fresh, chopped
reduced calorie mayonnaise2 Tbsp
Dijon mustard½ tsp
table salt½ tsp
black pepper¼ 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.