DIRECTIONS
Place eggs in a medium saucepan and pour in enough water to cover them; set pan over high heat and bring to a boil.
Boil 10 minutes; drain and place eggs in an ice-water bath.
When eggs are cool enough to handle, remove shells.
Discard yolks from two of the eggs. Cut remaining whole eggs and whites into 1/2-inch pieces (or use an egg slicer).
Transfer eggs to a medium bowl. Add chives, mayonnaise, mustard, dill, salt and pepper; mix until blended.
Makes 4 (1/2 Cup Servings)
NUTRITION
Per Serving :
Calories 106
Total Fat 7 g
Protein 8 g
Carbs 1.3 g
Sodium 456 mg
Fiber 0.1 g
1 2