Creamy Egg Salad II

A creamy, low points egg salad that's perfect alone or in a sandwich.

Ingredients

• 1/2 cup chopped celery
• 1 tbsp chopped onion
• 2 tbsps reduced fat sour cream
• 6 large egg whites
• 2 large eggs
• 2 tbsps light mayonnaise
• 3 tsps or 1 packet yellow mustard
• 1 dash salt
• 1 dash pepper

Directions

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