Egg salad is such a simple and quick dish and a real favourite with people following any of the Weight Watchers plans. It works out under 150 calories per cup serving.


  • 4 medium eggs
  • 2 tablespoons fat free / low fat mayonnaise see notes
  • 2 green onions / spring onions chopped
  • ⅛ teaspoon paprika
  • ½ teaspoon yellow mustard
  • Salt & pepper tp taste


  • 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 with the chopped onions,
  • In a separate bowl combine the mayonnaise, paprika & mustard.
  • Stir the mayonnaise mixture into the eggs and add salt and pepper to taste.
  • Serve with a sprinkling of paprika on top.

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