Loaded Egg Salad Made Skinny




Turn ordinary egg salad into extraordinary! This egg salad has loads of fixings, including bacon and tastes fabulous! So versatile, create a sandwich, top a salad, or make lettuce wraps. Warm or cold, I love serving it for breakfast, lunch, dinner or as an appetizer with crackers. It’s low carb, low sugar, kid friendly and gluten-free. Each serving has 177 calories, 12 grams of fat and 5 Weight Watchers SmartPoints.


Prep Time: 15 minutes

Cook Time: 20 minutes to cook eggs


Ingredients

6 hard boiled eggs, shells removed, instructions below

4 slices bacon

½ cup celery, minced

3 tablespoons light mayonnaise, I like Best Foods (Hellmans)

3 tablespoons scallions, diced

1½ tablespoons sweet pickle relish

1½ tablespoons spicy brown or yellow mustard (not Dijon)

Black pepper, to taste

⅛-¼ teaspoon seasoning salt or salt, to taste


Instructions

1. To Hard Boil Eggs: Place eggs in a small pot and cover with cold water. Set timer for 20 minutes. Bring water to a boil. Next, turn down to simmer and cook until timer goes off. Drain water in sink. Add cold water and ice cubes to pot, to cool eggs quickly. Once cooled, peel each egg and chop into small pieces.

2. To Cook Bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot. Crumble bacon and set aside.

3. In a medium bowl, add chopped eggs, crumbled bacon and all remaining ingredients. Mix with a rubber spatula. Taste it. Add more seasoning salt or salt and pepper, if needed.

4. This egg salad will keep in the refrigerator for about 5 days.

Makes 2 cups total, 4 servings. Each serving, ½ cup.


Shopping Tips
Love the bowl from Fiestaware I using in the photo? Check it out! http://rstyle.me/~a5nCG

Whenever a recipe calls for using eggs, I LOVE Eggland’s Best eggs! They have less saturated fat, less cholesterol, more Vitamin D, more Vitamin E and double the Omega 3 than regular eggs. Most supermarkets see them in the egg aisle.

I recently discovered a fantastic bacon. It’s called Applegate Farms Natural Sunday Bacon. Its low in fat and calories, uncured and contains no nitrites! Many supermarkets carry this brand. I bought it at Vons/Safeway and Whole Foods. Here’s the link to their website:http://www.applegate.com/products/natural-sunday-bacon

Before finding this healthier bacon, I had combed the supermarket shelves looking for one of the leanest regular bacon choices and Oscar Meyer Center Cut Bacon is my favorite, compared to most regular bacon. It’s much lower in fat and calories, 3 slices contain 70 calories and 4.5 grams of fat. Once cooked on paper towels, most of the fat soaks into the paper, not in the bacon, so the fat is further cut down. In my Skinny Facts, I subtracted out the fat that’s left on the paper towels!

 

Serving Tip
Here’s my favorite way to serve this egg salad. Create an open-faced sandwich. Toast 1 slice whole wheat or multigrain bread. Spread top with mustard. Top with egg salad, tomato slices and lettuce. So yummy and so satisfying!

Weight Watchers SmartPoints 5
Weight Watchers Points Plus 5

SKINNY FACTS: for ½ cup serving
177 calories, 12g fat, 3.5g sat. fat, 282mg chol, 13g prot, 4g carbs, 0g fiber, 467mg sod, 2g sugar