Tuesday, January 22, 2008

Egg Salad



I had some silken tofu leftover from the chocolate mousse so I thought I would try it out in some egg salad, replacing some of the mayonnaise. Success again! You would have no idea it's in there (my husband didn't), only that it's exceptionally creamy and light. I would assume you could use it in deviled eggs as well, helping to replace some of the mayo and egg yolk. The picture may look a little odd, we only had a little bit left by the time we took the picture so we had to get creative

Egg Salad (enough for 3 sandwiches)

6 hard boiled eggs
1/3 cup silken tofu
2 tbs low fat mayonnaise or miracle whip (whichever you prefer)
1 tbs yellow mustard
1 tsp lemon juice
1/2 tsp salt
1 tbs chopped pickle (dill or sweet, whatever you like)
1 tbs chopped green onion (the dark green part)

Peel the eggs and cut them in half. Set aside 1 yolk for another use (or throw it out) put the remaining 5 yolks in a bowl and mash. Add the tofu through the salt and if you have it, use your immersion blender or a small food processor to thoroughly blend the mixture (this aids in the creaminess), if you don't have any of these you can mash/ mix with a fork and then maybe a whisk?. Fold in the egg whites (which have been chopped into little pieces) and the pickle and green onion. Check for seasoning and add a little more salt or pepper if needed.

2 comments:

Tartelette said...

I am still getting used to making egg salad. Not one of my inherited items but my Southern husband just loves it, and your recipe sounds delicious.
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Emma Nowell said...

thanks for the help!