Creamy Egg Salad II

Ingredients

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

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.