Weight Watchers Egg Salad Recipes

WEIGHT WATCHERS EGG SALAD

Steps:

• Add ice and water to a mixing bowl for later.
• In a medium saucepan, place eggs. Cover with water.
• Over high heat, bring to a boil.
• Cook cook for 10 minutes.
• Drain water off eggs and transfer to ice water bath.
• When eggs are cooled enough to touch, remove the egg shells.
• From 2 of the eggs, remove the yolks and discard.
• Cut all of the eggs into approx. ½ inch pieces.
• In a medium sized bowl, add prepared eggs, dijon mustard, mayonnaise, chives, salt, pepper, and dill.
• Mix until well blended.

EGG SALAD | WEIGHT WATCHERS

Steps:

• 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 with the chopped onions,
• In a separate bowl combine the mayonnaise, paprika & mustard.
• Stir the mayonnaise mixture into the eggs and add salt and pepper to taste.
• Serve with a sprinkling of paprika on top.

WEIGHT WATCHERS EGG SALAD

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.

EGG SALAD

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

PERFECT EGG SALAD

Steps:

• Combine first 5 ingredients.
• Gently stir in eggs.

WEIGHT WATCHER'S EGG SALAD SANDWICHES

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.