55 Calorie Egg Salad 4 hard-boiled eggs (method here) 4 T. recipe buttermilk ranch 1 T. Kraft Olive Oil Mayo 1 T. yellow mustard salt/pepper to taste 1. Peel the eggs and cut in half. Remove the yolk from 3 of the eggs, keeping one whole egg and 3 egg whites. Cut the eggs into tiny pieces. 2. In a small bowl, mix together the buttermilk ranch, mayo, mustard and seasonings with a whisk until creamy. 3. Pour the sauce over the eggs and mix.
Chunky Egg Salad Recipe : Food Network Kitchen : Food Network