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


3 Tbsp, fresh, chopped, divided

Reduced calorie mayonnaise

2 Tbsp

Dijon mustard

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


1 pinch(es), optional, for garnish


  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. Discard the yolks from two of the eggs. Chop the remaining whole eggs and the whites into bite-size pieces.
  3. 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.


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