Weight Watchers Egg Salad

Light, creamy, and packed with protein, this Weight Watchers Egg Salad is a tasty, guilt-free twist on a classic favorite. Made with six hard-boiled eggs and a luscious blend of low-fat mayonnaise and non-fat Greek yogurt, this healthier version cuts unnecessary calories without sacrificing flavor. The addition of Dijon mustard, fresh chives, and finely diced celery creates a delightful mix of tanginess and satisfying crunch. Perfectly seasoned and optionally garnished with a sprinkle of paprika, this egg salad is an ideal choice for a quick lunch, a picnic side, or a versatile sandwich filling. Ready in just 20 minutes, it’s a convenient and delicious weight-loss-friendly recipe that you'll want to enjoy again and again.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 Large eggs
• 3 tablespoons Low-fat mayonnaise
• 2 tablespoons Non-fat plain Greek yogurt
• 1 teaspoon Dijon mustard
• 2 tablespoons Fresh chives, chopped
• 1 stalk Celery, finely diced
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 teaspoon Paprika (optional, for garnish)

Directions

Step 1

Place the eggs in a medium-sized saucepan and cover them with cold water. Ensure the water level is about 1 inch above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from heat, and let the eggs sit in the hot water for 10 minutes.

Step 3

While the eggs rest, prepare a bowl of ice water. Once the eggs are done, transfer them to the ice water bath to cool for 5 minutes.

Step 4

Peel the cooled eggs and chop them into small, bite-sized pieces.

Step 5

In a large mixing bowl, combine the low-fat mayonnaise, non-fat plain Greek yogurt, Dijon mustard, salt, and black pepper. Mix well to form a creamy dressing.

Step 6

Add the chopped eggs, celery, and fresh chives to the bowl with the dressing. Gently stir until the eggs are evenly coated.

Step 7

Taste and adjust seasoning with more salt and pepper if needed.

Step 8

Transfer the egg salad to a serving dish and optionally sprinkle with paprika for garnish.

Step 9

Serve immediately or refrigerate for up to 3 days. Pair with whole-grain bread, lettuce leaves, or enjoy as-is.

Nutrition Facts

Serving size	(428.9g)

Amount per serving	% Daily Value*
Calories	569.0

Total Fat 41.5g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 6.1g
Cholesterol 1124.7mg	0%
Sodium 2148.0mg	0%
Total Carbohydrate 13.7g	0%
Dietary Fiber 1.5g	0%
Total Sugars 3.4g
Protein 39.7g	0%

Vitamin D 240IU	0%
Calcium 226.5mg	0%
Iron 6.6mg	0%
Potassium 561.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 27.0%

Carbs: 9.3%