WW Egg Salad

It is a beautiful day in New York so I decided I wanted to make a picnic and hang out in Central Park. I have never done this in the 3 years I’ve lived in New York and I’m not sure why I haven’t! This week has turned into a week where all my meals are coming from previously frozen soup, extra eggs and canned beans so I needed to get creative when putting together my Central Park lunch. I had a few things on hand (extra eggs from making the Ina Garten brownies, rolls in the freezer from making burgers over the weekend, garlic chives from the Goi Cuon and the fixings for a salad in a mason jar) so I decided to throw together a WW-friendly egg salad- I know, not the best thing for a picnic in the sun but whatever!

First off, I had to hard boil the eggs. Ina Garten has the hands-down best technique for hard boiling eggs. Here’s what to do:

Place the eggs in a saucepan and add enough cold water to cover.

Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.

Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

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Ingredients*

4 large egg(s)

2 large egg white(s), you’ll have to boil these as whole eggs and discard the yolks

2 Tbsp chives, fresh, chopped

1 Tbsp reduced-calorie mayonnaise

1 tbsp Dijon mustard (I used an herbed mustard from Stonewall Kitchen)

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

Instructions

Hard boil eggs (see above)

Discard yolks from two of the eggs. Chop remaining whole eggs and whites into bite-size pieces.

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

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Yields about 1/2 cup per serving (4 servings total)
WW Points: 3 per serving

*This recipe is loosely based on a WW recipe for an egg salad
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