Weight Watchers Egg Salad Sandwiches Recipes
EGG SALAD
Forever a classic, our egg salad is made with low-fat mayo, Dijon mustard, and chives. Change this up easily by substituting a different herb for the chives and grainy brown mustard for the Dijon. Try this as a delicious sandwich filling, serve it over a tangle of mesclun salad greens, or stuff it into celery sticks or hollowed-out thick-cut cucumber slices for an easy pick-up appetizer.
Categories Lunch
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the eggs in a medium saucepan and pour in enough water to cover them; set the pan over high heat and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes; drain and place the eggs in an ice-water bath.
- When the eggs are cool enough to handle, remove the shells. Chop the eggs into bite-size pieces.
- Transfer the eggs to a medium bowl. Add 2 tbsp chives, mayonnaise, mustard, salt and pepper; mix until blended. Garnish with the remaining tbsp chives and paprika, if using.
- Serving size: about 1/2 cup
Nutrition Facts : Calories 52 kcal
WEIGHT WATCHER'S EGG SALAD SANDWICHES
Make and share this Weight Watcher's Egg Salad Sandwiches recipe from Food.com.
Provided by Princess Lisa
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine egg whites and yolks, mayonnaise, salt, pepper, parsley, mustard and onion.
- Divide salad between 2 slices of bread, top each with two lettuce leaves and cover each with second slice of bread.
Nutrition Facts : Calories 270.6, Fat 7.3, SaturatedFat 2, Cholesterol 186.4, Sodium 875.5, Carbohydrate 35.4, Fiber 5, Sugar 2.7, Protein 15.9
WEIGHT WATCHERS EGG SALAD
I love egg salad and was thrilled when a friend passed this recipe along from a recent WW meeting. 3 delicious little points per serving.
Provided by xpnsve
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 106.4, Fat 7.3, SaturatedFat 1.9, Cholesterol 188.6, Sodium 456, Carbohydrate 1.3, Fiber 0.1, Sugar 0.7, Protein 8.2
DELICIOUS EGG SALAD FOR SANDWICHES
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Provided by wifeyluvs2cook
Categories Salad Egg Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.
Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g
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