Egg Salad

Ingredients

• 4 large eggs
• 2 large egg whites (you'll have to boil these as whole eggs and discard the yolks)
• 2 tablespoons fat-free mayonnaise
• 1/2 teaspoon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon dill
• 1/4 teaspoon pepper

Directions

1. 1

   Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.

2. 2

   Boil 10 minutes; drain and place eggs in an ice-water bath.

3. 3

   When eggs are cool enough to handle, remove shells.

4. 4

   Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).

5. 5

   Transfer eggs to a medium bowl. , mayonnaise, mustard, dill, salt and pepper; mix until blended.

6. 6

   Yields about 1/2 cup per serving.