Egg Salad Weight Watchers Food

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.

THE BEST EGG SALAD

Steps:

• Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.
• Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

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.