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
No comments:
Post a Comment