Weight Watchers Zero Point Egg Salad by Renato Lopes

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.
In a separate bowl combine the mayonnaise, paprika & mustard.
Stir the mayonnaise mixture into the eggs and add salt and pepper to taste.
Ingredients
- 6 hard boiled eggs chopped
- 1 large dill pickle
- red crushed pepper
- black pepper and salt
- 1 tablespoon mustard
- 1 tablespoon low fat mayo
Instructions
- 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.
- In a separate bowl combine the mayonnaise, paprika & mustard.
- Stir the mayonnaise mixture into the eggs and add salt and pepper to taste.