Classic Egg Salad
4 egg large
2 egg white large
2 tbsp fresh chives chopped
2 tsp reduced-calorie mayonnaise
1/2 tsp dijon mustard
1/2 tsp salt
dill (to taste)
1/4 tsp black pepper ground
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. When eggs are cool enough to handle, remove shells.
3. Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
4. Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.
Per Serving: Calories: 106, Total Fat: 7g, Sat Fat: 2g, Sodium: 456mg, Carbs: 1g, Fiber: 0g, Sugar: 1g, Protein: 8g, Weight Watchers SmartPoints: 3
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