Egg Salad WW Directions:
Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
Boil 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. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.
Yields about 1/2 cup per serving.
One serving is 3 points, but may not be accurate as WW changes its points system frequently. You must calculate the points yourself.
Nutrition Info:
Serving Size: 1 (77) g
Servings Per Recipe: 4
Per Serving:
Calories: 106.4
Calories from Fat 65 g
Total Fat 7.3 g
Saturated Fat 1.9 g
Cholesterol 188.6 mg
Sodium 456 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.1 g
Sugars 0.7 g
Protein 8.2 g
I await your comments! Enjoy!
