I love things like egg, chicken or tuna salad. They are easy to whip up on a Sunday afternoon and have lunch all week. Egg salad SHOULD be low in calories, but however adding in all the mayo and definitely takes it to a whole other level. I also have found that some places even put extra sugar into egg salad…umm hello! So you should have no reason to not make this at home with how easy it is and only takes a few minutes out of your day. I also love making it with my son and let him pick what vegetables go in and helping me stir it together.
I love raw vegetables because they add a crispy but to the egg salad. Don’t forget to add your spices! My husband can tell if I leave out salt and pepper. Feel free to add whatever spices you want or just stuck with the basics!
Here is what you will need:
- 4 hard boiled eggs
- 1/2 cup of celery
- 1/2 cup of onion
- 1/2 cup of green pepper
- 1 and 1/2 tbsp of fat free mayo
- 1 tbsp of horseradish sauce
- 1 tbsp of honey mustard
- 1 tsp of salt
- 1 tsp of pepper
Here is what you will do:
- Boil your eggs for about 10 minutes then allow to cool for about ten minutes. When cool crack them open and separate the egg yolks from three of the eggs. You will have four egg whites and one egg yolk. You can set aside the other three egg yolks for something else, or I just toss them into my sister’s egg salad.
- I just use a fork to break everything apart and then add in your mayo, horseradish, and mustard and mix well. Then add in the celery, onion, and green pepper. Once all that is mixed together add in the salt and pepper to taste. Serve it on bread or crackers, or however you like!
Now this recipe makes 4 servings and carries just 1 ww point a serving! Now if you just want to split it between you and someone else, the ww points just moves to 3! That is still an awesome number for all that flavor and deliciousness!