Saturday, October 03, 2009

Egg Salad

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. Ingredients 4 large egg(s) 2 large egg white(s), you’ll have to boil these as whole eggs and discard the yolks 2 Tbsp chives, fresh, chopped 2 Tbsp reduced-calorie mayonnaise 1/2 tsp Dijon mustard 1/2 tsp table salt 1/4 tsp black pepper, freshly ground Instructions 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. Notes Stir in 1/2 teaspoon of ground paprika for added flavor and color. POINTS® Value: 3 Servings: 4 Preparation Time: 10 min Cooking Time: 10 min Level of Difficulty: Easy Works with Simply Filling Recipe courtesy of Weight Watchers

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