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Better Than Egg Salad Recipe

Photo by: Taste of Home

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Tofu takes the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 20 min.

Ingredients

1/4 cup chopped celery
2 green onions, chopped
1/4 cup reduced-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1/4 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 package (12.3 ounces) silken firm tofu, cubed
8 slices whole wheat bread
4 lettuce leaves

Directions

In a small bowl, combine the first eight ingredients. Gently stir in tofu. Spread over four slices of bread; top with lettuce and remaining bread. Yield: 4 servings.

Nutrition Facts: 1 sandwich equals 274 calories, 12 g fat (2 g saturated fat), 5 mg cholesterol, 734 mg sodium, 33 g carbohydrate, 5 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.

Better Than Egg Salad published in Light & Tasty April/May 2007, p36

New Use for Ice Cream Cones

Have picky eaters at your house? Try serving chicken, egg or tuna salad in an ice cream cone instead of between bread. Kids love this crunchy lunch that resembles dessert. —Suzanne M., Lyons, Georgia

VIDEO: Egg Salad

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