Egg Salad
4
Points®
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 appetizer.
Ingredients
Egg
6 large egg(s)
Chives
3 Tbsp
Reduced calorie mayonnaise
2 Tbsp
Dijon mustard
0.5 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Paprika
1 pinch(es)
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
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