Egg Salad- Weight Watchers - 1 point value

So I love Egg salad and I figure that since I have tired to cut out as much fat as possible I wanted a recipe that would be low in caloires but still high in taste. I made this today and the only thing I would do different is not add so much mustard.
Here is my recpies and the nutiriotion information

Egg Salad
6 Egg White
3 Medium Celery stalks, chopped small.
2 tbsp Kraft mayo with olive oil
1 2 tbsp dijon mustard
.5 tsp pepper
.5 tsp salt.

Cook eggs for 15 minutes while the water is boiling. Remove eggs from the water. When cooled remove the shell and throw away the yolk( you can use the yolk if you want but modify the point) Chopp the whites into small peices. Combine the eggs and remaining ingredients until well blended. Put in the refrigertaor over night.

Nutrition
Caloires- 56
fat 2.2
sodium 506
Fiber-.6
Protein- 7.8

Serving - 4
Serving size- 1/2 cup
points- 1

Egg Salad Modified

So last Monday I decided to start taking the Alli pill. I have been doing good but today was bad as I gave into my craving for onion rings and cheese cake.Rather than giving up on my diet I will back on track tomorrow. So tonight I wanted to look or recipes using eggs and tuna and not nessecarilry together.
Tonight my first recipe will be the egg salad recipe. I will post the tuna and some other recipes later this week. \

Egg Salad
4 EGGS
1 CELERY stalk
2tbsp red onion
1 1/2 tbsp mayo
1 tsp mustard( This is my modification.

Cook the eggs for 20 minutes. During this time chop up all the veggies. When egg are don soak in a ice bath for 10 minutes. Then peel and finally chop all w egg whites and only 2 egg yolks. Combine well and add little bit of pepper. Let refrigerate for 2 hours.