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Yolk-Free Egg Salad

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Submitted by: Werewolfking

 

This protein-packed salad has egg whites, plus tofu that's coated with curry powder to resemble yolks, and seasoned with a peach yogurt dressing.
 

Ingredients

  • 12 extra-large eggs
  • 1-lb extra firm tofu
  • 1 tbsp curry powder
  • 1/4 red onion, chopped
  • 1 stalk celery, chopped
  • 1/2 bell pepper, chopped
  • Sauce:
  • 8 oz. low-fat peach yogurt
  • 1/4 cup cider vinegar
  • 2 tbsp honey
  • 1 tsp whole-grain mustard
  • 1 clove garlic, chopped
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper

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Method

1) Simmer eggs for 12 minutes, plunge eggs into ice bath, then peel eggs under running water for easy shell removal. 2) Cut eggs open, remove yolks (save for another use, or discard), slice egg whites and place in large mixing bowl. 3) Cut tofu into small cubes; sprinkle with curry powder and toss to coat. Add tofu to sliced egg whites. 4) Add vegetables to bowl. 5) In separate bowl, whisk together sauce ingredients; add to bowl. 6) Combine gently, cover with plastic wrap, and refrigerate several hours before serving.

 

Notes: A great way to serve egg salad for those who are concerned about fat and cholesterol. The curried tofu cubes look and taste like egg yolk.

 

Number of Servings: 4

 

Submitted by: Werewolfking ()

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