Easy Egg Salad
This Easy Egg Salad has only 4 ingredients and is perfect for lunch, breakfast, or a snack!
- 12 large eggs
- ½ cup Hellmann’s Low Fat Mayonnaise, or a similar low fat mayo
- 2 teaspoons yellow mustard, or more to taste
- 2 teaspoons Nance’s Sharp & Creamy Mustard, or more to taste
- Salt and pepper, to taste
To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.
While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for several minutes until fully cold.
Peel the eggs under cold running water (I’ve found it’s much easier). Chop/dice the eggs into small pieces (I like to mix smaller and larger pieces) and place into a mixing bowl. Add the mayonnaise, mustards, salt and pepper (start with two teaspoons of each mustard, taste and see if you want more - I sometimes do when I’m feeling mustard-y). Serve or refrigerate until ready to serve.
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (2/3 cup) serving:
169 calories, 4 g carbs, 2 g sugar, 11 g fat, 3 g saturated fat, 13 g protein, 0 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (2/3 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 1 SmartPoints/ Purple: 1 SmartPoints
Weight Watchers Points Plus:
4 per (2/3 cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)
lightly adapted from my Mom