Weight Watchers Egg Salad

4 Servings
15 min

Making Weight Watchers egg salad is quick and easy. Everyone can enjoy this lightened up classic as a great lunch, snack, or even as an appetizer for parties and events.


Check out how simple it is to make this tasty egg salad that is WW friendly and perfect for people trying to stick to a healthier eating plan. We love making Weight Watchers Deviled Eggs as well so if you have a surplus of eggs this time of year, try that out as well!


If you need a hack for cooking eggs for egg salad be sure to check out this hack for cooking the eggs!


One of the best things about Weight Watchers, even now with individualized plans, you can eat what you like and what you want as long as you are tracking everything. Consistency is key so keep on tracking and your success will follow.


Full Recipe Here: https://www.midlifehealthyliving.com/weight-watchers-egg-salad/

Close up view of the finished weight watchers egg salad

View of the finished weight watchers egg salad

Top down look at a sandwich with the egg salad ready to enjoy.

Pin showing images of the finished egg salad and the title across the middle.

Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Ingredients

  • 6 eggs, hard boiled, cooled, peeled, and rinsed
  • ⅔ cup low fat mayonnaise
  • 2 teaspoons yellow mustard
  • ½ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ pint cherry or grape tomatoes, halved or quartered
  • ¼ cup celery, diced small
  • 2 tablespoons chopped green onions or chives
  • Green or red leaf lettuce and hearty bread, sliced croissants, or buns for serving (if desired)
Instructions

Separate the egg yolks from the egg whites, and place the egg yolks in a medium-sized bowl. Give the egg whites a rough chop and set aside.
Add the mayo, mustard, dill, salt, and pepper to the bowl with the egg yolks and use a fork to mash and combine the ingredients.
Add the chopped egg whites, tomatoes, celery, and green onions or chives to the bowl.
Gently fold all of the ingredients together to combine.
Reserve approximately ½ cup of egg salad per person, and serve as desired.
Michele Brosius
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