Weight Watchers Egg Salad Sandwiches Food

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

Ingredients

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

Ingredients

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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