POINTS® Value |  3
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

main meals | This tasty egg salad recipe is part of our Perfectly Simple series. Click here to view other recipes in this series.


4 large egg(s)
2 large egg white(s), you’ll have to boil these as whole eggs and discard the yolks
2 Tbsp chives, fresh, chopped
2 Tbsp reduced-calorie mayonnaise
1/2 tsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper, freshly ground

Instructions


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. Boil 10 minutes; drain and place eggs in an ice-water bath.
2. 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).
3. Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, salt and pepper; mix until blended. Yields about 1/2 cup per serving.



Notes

Forever a classic, our egg salad is made light with low-fat mayonnaise. It’s perfect for sandwiches or served over mixed greens. Stir in 1/2 teaspoon of ground paprika for added flavor and color.