Name: Egg Salad | Weight Watchers Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 4 medium eggs; 2 tablespoons fat free or low fat mayonnaise; 2 green onions (spring onions), chopped; 1/8 teaspoon paprika; 1/2 teaspoon yellow mustard; Salt and pepper to taste

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Introduction

Egg salad is a simple, classic dish perfect for quick lunches or light dinners. This version uses low-fat mayonnaise and fresh green onions for a flavorful, healthy twist. It’s easy to make and customizable to your taste.

A white bowl filled with a creamy egg salad made of chopped boiled eggs, small pieces of light orange cheese, and bits of pale green celery. The salad has a smooth, slightly chunky texture with a pale yellow color from the dressing. The top is sprinkled with reddish paprika and black pepper flakes for color contrast. The bowl sits on a white marbled surface, with two spoons with black handles and silver tops next to a brown checkered cloth. A small wooden bowl with mixed peppercorns is at the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium eggs
2 tablespoons fat free or low fat mayonnaise
2 green onions, chopped
1/8 teaspoon paprika
1/2 teaspoon yellow mustard
Salt and pepper to taste

Instructions

Step 1: Place the eggs in a saucepan and add enough cold water to just cover them.
Step 2: Bring the water to a rapid boil, then remove the saucepan from heat.
Step 3: Cover the saucepan and let the eggs sit in the hot water for 12 minutes.
Step 4: After 12 minutes, carefully remove the hard-boiled eggs from the water.
Step 5: Cool the eggs under cold running water, then peel them.
Step 6: Chop the peeled eggs and place them in a bowl with the chopped green onions.
Step 7: In a separate bowl, combine the mayonnaise, paprika, and mustard.
Step 8: Stir the mayonnaise mixture into the eggs and onions, then add salt and pepper to taste.
Step 9: Serve the egg salad with a light sprinkle of paprika on top.

Tips & Variations

For extra flavor, add a dash of celery seed or a squeeze of lemon juice to the mayonnaise mixture.
Use fresh herbs like dill or chives instead of green onions for a different twist.
Swap out mustard for Dijon or spicy brown mustard to change the flavor profile.
Serve the egg salad on whole grain bread, in a wrap, or atop fresh greens for variety.

Storage

Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Keep it chilled and avoid leaving it out at room temperature for long. Before serving leftovers, stir gently and add a fresh pinch of seasoning if needed. Do not freeze, as the texture may change.

How to Serve

A close-up of a creamy egg salad in a white bowl, showing small chunks of chopped boiled eggs with soft white and yellow textures mixed with light green celery pieces. The salad is coated in a pale yellow mayonnaise dressing, scattered with reddish paprika and black pepper flakes. The ingredients are layered randomly, giving a soft and slightly chunky appearance, resting against the smooth white bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mayonnaise other than fat free or low fat?

Yes, you can use regular mayonnaise or any kind you prefer, but the calorie count will be higher. Adjust the amount to your taste and dietary needs.

How do I know when eggs are perfectly hard boiled?

After sitting in hot water for 12 minutes, the eggs should be fully hard boiled. Peeling the shell should be easy, and the yolk should be firm without any gray-green ring.