• 4 large eggs 2 large egg whites, you'll have to boil these as whole eggs and discard the yolks 2 tablespoons fresh chives, chopped 2 tablespoons reduced-calorie mayonnaise 1/2 teaspoon mustard 1/2 teaspoon table salt dill 1/4 teaspoon black pepper, freshly ground Read more at: http://www.food.com/recipe/weight-watchers-egg-salad-162387?oc=linkback

Recipe Steps:

• Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
• Boil 10 minutes; drain and place eggs in an ice-water bath.
• When eggs are cool enough to handle, remove shells.
• Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
• Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.Yields about 1/2 cup per serving.Yields about 1/2 cup per serving.