Who doesn’t love egg salad? It is the best of a deviled egg on toast! It also keeps you full and for me is a great breakfast item. Traditionally it is made with a lot of mayo, but I am cutting the fat in two ways, adding sour cream and reducing the amount of yolk. I think you will enjoy this just as much as a traditional egg salad and you can add to toast, a bed of greens, a nice slice of tomato or eat on its own.
Egg Salad Lightened Up: Serves 1
2 Hard Boiled Eggs
1.5tsp Mayo
1.5tsp Daisy’s Light Sour Cream
Salt & Pepper
Peel your eggs and slice in half. Remove and discard 1 yolk. Slice up the remaining egg whites and yolk into small pieces and put in a small bowl. Add remaining ingredients and with a fork mix until incorporated. To spice it up you can add some paprika on top with a pinch of fresh parsley. Serve in your favorite way and enjoy!
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WW: 4 Points Plus / serving
