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This recipe is great for holiday get togethers. Points Breakdown: This recipe is 1 point for the whole batch because of the mayo, but easily makes 6 servings so it’s a zero point recipe.

Egg salad is such a simple and quick dish and a real favorite with people following any of the Weight Watchers plans.

By using a low-fat mayonnaise option, using a touch of mustard & a sprinkling of paprika for added flavor and some crunchy green onions for texture, this dish has become a firm favorite WW lunch recipe of mine.

Ingredients

  • 6 hard boiled eggs chopped
  • 1 large dill pickle
  • red crushed pepper
  • black pepper and salt
  • 1 tablespoon mustard
  • 1 tablespoon low fat mayo

Instructions

  • 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.
  • In a separate bowl combine the mayonnaise, paprika & mustard.
  • Stir the mayonnaise mixture into the eggs and add salt and pepper to taste.
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