Creamy Egg Salad

Ingredients

• 2 tbsps reduced fat sour creamNutrition
• 2 large eggsNutrition
• 6 large egg whitesNutrition
• 1 dash pepperNutrition
• 3 tsps yellow mustardNutrition
• 1 dash saltNutrition
• 2 tbsps light mayonnaiseNutrition
• 1/2 cup chopped celeryNutrition
• 1 tbsp chopped onionNutrition

Directions

1. 1To cook the eggs, place them in a single layer in a pan with enough cold water to cover them completely.
2. 2Bring 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.
3. 3Then 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.
4. 4Peel eggs; discard 6 egg yolks (you will be using 2 whole eggs and 6 egg whites).
5. 5In a medium-size bowl, chop the eggs up.
6. 6Add celery, onions, mayonnaise, sour cream, mustard, salt and pepper to taste; stir until well mixed.
7. 7Serve immediately or refrigerate if not using right away.

Nutrition per serving

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