This recipe is great for holiday get togethers. Points Breakdown: This recipe is 1 point for the whole batch because of the mayo, but easily makes 6 servings so it’s a zero point recipe.
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Egg salad is such a simple and quick dish and a real favorite with people following any of the w-w plans.
By using a low-fat mayonnaise option, using a touch of mustard & a sprinkling of paprika for added flavor and some crunchy green onions for texture, this dish has become a firm favorite WW lunch recipe of mine.
Ingredients:
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6 hard boiled eggs chopped
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1 large dill pickle
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red crushed pepper
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black pepper and salt
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1 tablespoon mustard
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1 tablespoon low fat mayo
Instructions:
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Place the eggs in a saucepan with enough cold water to just cover them.
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Bring the water to a rapid boil & then remove the saucepan from the heat.
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Cover the saucepan and leave to sit for 12 minutes.
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After 12 minutes of sitting in the hot water the eggs should be hard boiled and can be carefully removed.
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Cool under cold running water and then peel.
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Chop up the eggs and place in a bowl.
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In a separate bowl combine the mayonnaise, paprika & mustard.
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Stir the mayonnaise mixture into the eggs and add salt and pepper to taste.
