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Weight Watchers Egg Salad

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“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.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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!)
  • 12 teaspoon Dijon mustard
  • 12 teaspoon table salt
  • dill
  • 14 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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