Egg Salad
Serves: 4
Fibre 0.2g, protein 11.2g, fat 32.7g
Calories/serving: 355
WWpoints per serving: 7
- 8 hard-boiled eggs
- 125sml/4floz mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground
- black pepper
- 3og/1oz finely chopped celery
1. Chop the eggs roughly, or push them through the large-holed side of a box grater.
2. In a large mixing bowl, mix the eggs with the mayonnaise, mustard, salt and pepper. Stir in the chopped celery, if using. Serve immediately.
