Best Weight Watchers Egg Salad Sandwiches Recipes

Egg Salad image

Categories Lunch

Time 20m

Yield 4 servings

Number Of Ingredients 7

6 large egg(s) Egg(s)
3 Tbsp Chives fresh, chopped, divided
2 Tbsp Reduced calorie mayonnaise
0.5 tsp Dijon mustard
0.5 tsp Table salt
0.25 tsp Black pepper freshly ground
1 pinch(es) Paprika optional, for garnish

Steps:

Place the eggs in a medium saucepan and pour in enough water to cover them; set the pan over high heat and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes; drain and place the eggs in an ice-water bath.
When the eggs are cool enough to handle, remove the shells. Chop the eggs into bite-size pieces.
Transfer the eggs to a medium bowl. Add 2 tbsp chives, mayonnaise, mustard, salt and pepper; mix until blended. Garnish with the remaining tbsp chives and paprika, if using.
Serving size: about 1/2 cup

Nutrition Facts : Calories 52 kcal

Weight Watcher's Egg Salad Sandwiches image

Provided by Princess Lisa

Time 10m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 10

4 large egg whites, hard-boiled and chopped
2 large egg yolks, hard-boiled and chopped
2 1/2 tablespoons fat-free mayonnaise
1/8 teaspoon table salt (to taste)
1/8 teaspoon black pepper (to taste)
1 1/2 tablespoons parsley or 1 1/2 tablespoons dill, chopped
1 teaspoon Dijon mustard
1 1/2 tablespoons red onions, chopped
4 slices pumpernickel bread
4 pieces lettuce

Steps:

In a bowl, combine egg whites and yolks, mayonnaise, salt, pepper, parsley, mustard and onion.
Divide salad between 2 slices of bread, top each with two lettuce leaves and cover each with second slice of bread.

Nutrition Facts : Calories 270.6, Fat 7.3, SaturatedFat 2, Cholesterol 186.4, Sodium 875.5, Carbohydrate 35.4, Fiber 5, Sugar 2.7, Protein 15.9

Weight Watchers Egg Salad image

Provided by xpnsve

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

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 (I used FF, less fat = less points!)
1/2 teaspoon Dijon mustard
1/2 teaspoon table salt
dill
1/4 teaspoon black pepper, freshly ground

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.

Nutrition Facts : Calories 106.4, Fat 7.3, SaturatedFat 1.9, Cholesterol 188.6, Sodium 456, Carbohydrate 1.3, Fiber 0.1, Sugar 0.7, Protein 8.2