Low-Fat Egg Salad
8 large hard-cooked eggs (can use 2 whole eggs and 6 egg whites to cut fat)
1/2 cup chopped celery
1/3 cup chopped green onions
1/3 cup chopped red bell peppers
2 tablespoon light mayonnaise
2 tablespoons non-fat sour cream
1 teaspoon Dijon-style mustard
Salt and pepper to taste
To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely. Bring the water to a boil, remove from heat, cover tightly with a lid, and allow to remain in the water approximately 15 to 20 minutes. Then place under running, cold water to cool quickly. This way of cooking is also known as "coddling." It does not toughen the whites as boiling does.
Peel eggs; discard 4 egg yolks (you will be using 2 whole eggs and 6 egg whites). In a medium-size bowl, chop the eggs up. Add celery, green onions, bell pepper, mayonnaise, sour cream, Dijon mustard, salt and pepper; stir until well mixed.
Makes 6 servings.
Points 1; 2.6 fat grams, 63 calories per serving