Zero Point Weight Watchers Egg Salad Recipe

--ADVERTISEMENT--

This Zero Point Weight Watchers Egg Salad is one of my favorite recipes to make with my leftover hard boil eggs that we have after the Easter Holiday.

SERVINGS: MAKES 5 (1/3 CUP) SERVINGS

GREEN: 3 SmartPoint per serving
BLUE: Zero SmartPoints per serving
PURPLE: Zero SmartPoints per serving

WHAT IS THIS EGG SALAD MADE WITH?

This is such a simple recipe. Also, to your preference, you can add additional ingredients such as avocado and/or celery. And I love the creaminess of the avocado.

--ADVERTISEMENT--

Instead of replacing the amount of mayo with non-fat yogurt, I prefer to use 2 Tbsp of light Kraft mayo to help offset the “yogurt” taste/ texture.

By adding just 2 Tbsp light mayonnaise, the seasonings and the Dijon mustard-you seriously can’t taste the yogurt-which is exactly what I wanted to accomplish. If you don’t need” mayo in their egg salad, You can add an additional 2 Tbsp of non-fat yogurt.

HOW TO MAKE THIS ZERO POINT EGG SALAD?

You can hard-boiled eggs can be made on the stove or in the Instant Pot.

HOW TO MAKE HARD BOILED EGGS ON THE STOVE?

In a large pot add water to cover eggs. Heat over medium heat and bring water to a raging boil.

To make the eggs easier to peel. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water.

Leave the eggs to sit for 4-5 minutes after turning off the fire

Remove from heat.

Combine cold water with a few ice cubes in a large mixing bowl.

Place eggs into the bowl of ice-cold water

The ice water makes it easy to peel

Add additional ice cubes to the water as it starts to get warmer. Continue until the eggs have cooled.

Then peel eggs.

Meanwhile, dice eggs into small bite-size pieces and place them into a small mixing bowl.

In a separate small bowl combine the rest of the ingredients. Whisk until all ingredients are incorporated.

Fold in the mayo/yogurt mixture into egg pieces. Add any optional ingredients.

Sprinkle with parsley if desired.

Refrigerate until ready to serve.

This Zero Point Weight Watchers Egg Salad is one of my favorite recipes to make with my leftover hard boil eggs that we have after the Easter Holiday.

PREP TIME: 5 minutes
COOK TIME: 15 minutes
TOTAL TIME: 20 minutes

INGREDIENTS:

  • 6 hard-boiled eggs
  • 2 Tbsp light Kraft mayo
  • 1/3 cup non-fat plain or Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp dill weed
  • 1 tsp Dijon mustard

OPTIONAL ADD-INS: (FOR ADDITIONAL POINTS)

  • 2 oz. avocado, sliced and diced
  • 2 celery sticks, diced
  • 4 slices center-cut bacon, cooked and diced

DIRECTIONS:

  1. Place eggs into a large pot and add water to cover eggs. Heat over medium heat and bring water to a raging boil.
  2. Add 1 teaspoon of distilled white vinegar and 1/2 tsp of salt to the water helps prevent cracking as well as making the eggs easier to peel.
  3. Turn off the heat, gently put the eggs into boiling water, keep the pan on the hot burner, cover, and let sit for 4 minutes. Remove from heat.
  4. Place eggs into a large bowl of ice-cold water. (The ice water makes them easy to peel and prevents the eggs from turning green around the edges.)
  5. Add additional ice cubes to the water as it starts to get warm. Continue until the eggs have cooled.
  6. Pat the eggs dry with a paper towel and peel.
  7. Dice eggs into small bite-size pieces and place into a small mixing bowl. Set aside.
  8. In a separate small bowl combine the rest of the ingredients. Whisk until all ingredients are incorporated.
  9. Fold in the mayo/yogurt mixture with the egg pieces. Add optional ingredients if desired.
  10. Sprinkle with parsley if desired.
  11. Refrigerate until ready to serve.
  12. Serve this on top of toast, inside a low point tortilla, pita or by itself.

Notes

  1. Store egg salad in an airtight container for 3-4 days in the refrigerator.
  2. If you decide to add any of the optional ingredients such as avocado, celery, or bacon. I recommend adding these right before serving otherwise the celery can add moisture to the salad and make it runny. The avocado will turn brown and the bacon can become soggy.
  3. In order to calculate the smart points on a recipe, you have to enter the ingredients manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero-point items the app doesn’t realize there are zero-point items in the recipe and will calculate it based only on the nutritional information which is not

NUTRITION INFORMATION: YIELD: 5 SERVING SIZE: 1

Amount Per Serving: CALORIES: 76TOTAL FAT: 6gSATURATED FAT: 1gTRANS FAT: 0gCHOLESTEROL: 134mgSODIUM: 330mgCARBOHYDRATES: 2gFIBER: 0gSUGAR: 2gPROTEIN: 6g
The point values and nutritional information is estimated and figured based on the brand of ingredients I used for the recipe using the WW app and can vary depending on the ingredients used.

--ADVERTISEMENT--

Leave a Comment

shares