I made this recipe for my lunches this week, and it is SO good! I paired it with two slices of Sara Lee Delightful white bread, and I had a tasty meal for only 4 Personal Points. Gotta love that! 

DIRECTIONS: Place the eggs in a medium saucepan and pour in enough water to cover them; set the pan over high heat and bring to a boil. Reduce the heat to medium-low and simmer for about 10 minutes; drain and place the eggs in an ice-water bath. When the eggs are cool enough to handle, remove the shells, and chop into bite-size pieces. Transfer the eggs to a medium bowl. Add the chives, mayonnaise, mustard, salt, and pepper; mix until blended. Yields about 1/2 cup per serving. 

(Recipe and photo courtesy of WW)