Ww 3 Points Egg Salad Sandwich Supreme Recipes

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WEIGHT WATCHER'S EGG SALAD SANDWICHES



Weight Watcher's Egg Salad Sandwiches image

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

4 large egg whites, hard-boiled and chopped
2 large egg yolks, hard-boiled and chopped
2 1/2 tablespoons fat-free mayonnaise
1/8 teaspoon table salt (to taste)
1/8 teaspoon black pepper (to taste)
1 1/2 tablespoons parsley or 1 1/2 tablespoons dill, chopped
1 teaspoon Dijon mustard
1 1/2 tablespoons red onions, chopped
4 slices pumpernickel bread
4 pieces lettuce

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



Weight Watchers Egg Salad image

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

4 large eggs
2 large egg whites, you'll have to boil these as whole eggs and discard the yolks
2 tablespoons fresh chives, chopped
2 tablespoons reduced-calorie mayonnaise (I used FF, less fat = less points!)
1/2 teaspoon Dijon mustard
1/2 teaspoon table salt
dill
1/4 teaspoon black pepper, freshly ground

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

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