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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%
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Dinner Menu Week of June 25-July 3

AndreaVT96

Weight Watchers Egg Salad

Recipe #162387 | 20 min | 10 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Browse similar recipes by category

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!

0 people found this review helpful

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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!

1 person found this review helpful

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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!

4 people found this review helpful

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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.

2 people found this review helpful

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Read all 12 reviews