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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 4 servings |
||
| Calories 108 | ||
| Calories from Fat 67 | (62%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 214mg | 71% | |
| Sodium 454mg | 18% | |
| Potassium 104mg | 2% | |
| Total Carbohydrate 1.3g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.9g | ||
| Protein 8.2g | 16% | |
Weight Watchers Egg Salad
By: xpnsve
Mar 31, 2006
I love egg salad and was thrilled when a friend passed this recipe along from a recent WW meeting. 3 delicious little points per serving.
SERVES 4
Ingredients
- 4 large eggs
- 2 large egg whites, you'll have to boil these as whole eggs and discard the yolks
- 2 tablespoons fresh chives, chopped
- 2 tablespoons reduced-calorie mayonnaise (I used FF, less fat = less points!)
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon table salt
- dill
- 1/4 teaspoon black pepper, freshly ground
Directions
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
Boil 10 minutes; drain and place eggs in an ice-water bath.3
When eggs are cool enough to handle, remove shells.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
Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.6
Yields about 1/2 cup per serving.
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- Course > Salads
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Brooke the Cook in WI
On Apr 18, 2009
A very nice egg salad! I doubled the mustard and wished I had read the other reviews about adding relish, pickles or cayenne, 'cuz as written I felt it was missing something. Either way, this is a darn good base for a light egg salad!
From: AndreaVT96
On Feb 8, 2009
I am so excited to have found this recipe--it is sooo good! Made tonight and served with homemade beef veggie soup. I followed the directions but did add 1/2 TBSP of sweet pickle relish which does not add any WW points. Loved it--easy to make and will definitely make again. I liked the addition of chives and the Dijon. Thanks so much for sharing!
From: smellyvegetarian
On Jul 7, 2007
I just love egg salad, and this one is no exception! I did sub a bit, adding a mess of pickles instead of chives and dill. I also got sort of excited about the Dijon flavor and added a few squirts more LOL. I usually add curry powder to my egg salad for flavor, but this one doesn't really need it. Thanks for posting!
From: SammiCat
On Jun 12, 2008
This is great! I was missing egg salad sandwiches. I added a tsp of sweet relish & a smidge of cayanne pepper. Yummy!! Thanks for a great idea, I like the boiled egg white the best anyway in egg salad.
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