Print Recipe
0 from 0 votes

Simple Egg Salad

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!
Prep Time10 mins
Servings: 2 servings
Calories: 208kcal

Ingredients

  • 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

Instructions

  • Purée tofu, mustard, salt, pepper, and cayenne pepper in a blender or small food processor.
  • Combine egg, celery, carrot, and onion in a medium bowl.
  • Pour dressing over and toss to coat.
  • Fold in chives.

Nutrition

Calories: 208kcal | Carbohydrates: 7g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 373mg | Sodium: 790mg | Potassium: 351mg | Fiber: 1g | Sugar: 3g | Vitamin A: 89.2% | Vitamin C: 5.1% | Calcium: 7.5% | Iron: 9.2%

Leave a Comment