Simple Egg Salad
Prep Time
10 mins

Classic egg salad gets a creamy texture and a protein push from silken tofu purée. A snap to make, this egg salad is perfect for weekday lunches or weekend brunches. Try it in sandwiches, wraps or on bagels!

Servings: 2 servings
Calories: 208 kcal
  • ¼ lb silken tofu
  • 2 tsp stone ground mustard
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • pinch cayenne pepper
  • 4 hard-boiled eggs chopped
  • 3 TB minced celery
  • 3 TB minced carrot
  • 3 TB minced onion
  • 2 TB chopped chives
  1. Purée tofu, mustard, salt, pepper, and cayenne pepper in a blender or small food processor.
  2. Combine egg, celery, carrot, and onion in a medium bowl.
  3. Pour dressing over and toss to coat.
  4. Fold in chives.

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