Mayo-Free Egg Salad

Name: Mayo-Free Egg Salad
Prep time: 15 min
Cook time: PTnullM
Total time: 15 min
Yield: 4 servings
Cuisine: American,Jewish
Ingredients: 4 oz Silken tofu; 2 tsp(s) Whole-grain mustard stone ground-variety; 0.5 tsp(s) Kosher salt; 0.25 tsp(s) Black pepper; 1 pinch(es) Cayenne pepper; 4 large Hard boiled egg chopped; 3 tbsp(s) Celery minced; 3 tbsp(s) Carrots minced; 3 tbsp(s) Onion minced; 2 tbsp(s) Chives chopped

Points® value

Total Time

15 min

Prep

15 min

Serves

Difficulty

Easy

Serve this on toasted bread or wrapped up in a crisp lettuce leaf.

Ingredients

Silken tofu

4 oz

Whole-grain mustard

2 tsp(s), stone ground-variety

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Cayenne pepper

1 pinch(es)

Hard boiled egg

4 large, chopped

Celery

3 tbsp(s), minced

Carrots

3 tbsp(s), minced

Onion

3 tbsp(s), minced

Chives

2 tbsp(s), chopped

Instructions

Puree tofu, mustard, salt, black pepper and cayenne pepper in a blender or small food processor. Combine egg, celery, carrot and onion in a medium bowl.
Spoon tofu mixture over egg mixture and toss to coat; fold in chives.

Notes

Serving size: 1/3 c

Mayo-Free Egg Salad

Ingredients

Instructions

Notes

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