Weight Watchers Egg Salad

• eggs↗4 large
• egg whites, you'll have to boil these as whole eggs and discard the yolks↗2 large
• fresh chives, chopped2 tablespoons
• reduced-calorie mayonnaise (I used FF, less fat = less points!)↗2 tablespoons
• Dijon mustard↗1⁄2 teaspoon
• table salt↗1⁄2 teaspoon
• dill↗
• black pepper, freshly ground↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.

2. 2

   Boil 10 minutes; drain and place eggs in an ice-water bath.

3. 3

   When eggs are cool enough to handle, remove shells.

4. 4

   Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).

5. 5

   Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.

6. 6

   Yields about 1/2 cup per serving.