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.
Egg salad is such a simple and quick dish and a real favorite with people following any of the Weight Watchers 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
6 hard boile eggs chopped
1 large dill pickle
red crushed pepper
black pepper and salt
1 tablespoon mustard
1 tablespoon low fat mayo
Instructions
Place the eggs in a saucepan with enough cold water to just cover them.
Bring the water to a rapid boil & then remove the saucepan from the heat.
Cover the saucepan and leave to sit for 12 minutes.
After 12 minutes of sitting in the hot water the eggs should be hard boiled and can be carefully removed.
Cool under cold running water and then peel.
Chop up the eggs and place in a bowl.
In a separate bowl combine the mayonnaise, paprika & mustard.
Stir the mayonnaise mixture into the eggs and add salt and pepper to taste.