Like many people, I only remember eating egg salad after Easter. Usually in mass quantities. I’m really not sure why.
There are obvious reasons, like my mom had allowed three kids each color a dozen or more Easter eggs and now we needed to figure out how to eat them all before they went bad. I understand why we had so much egg salad then, but what about the rest of the year?
I like egg salad, I mean except for at the end of the post-Easter egg salad marathon, and, until this weekend, I didn’t think it should be limited to one week per year. This weekend, things changed.
I have posted several times recently about my discovery and mass purchase of silken tofu. Once again, I have discovered a wonderful use for this odd soy product. Ok, it wasn’t me this time, it was Chris.
Chris found this recipe while going through our neighbor’s mom’s (The Queen of Cookies) recipe collection. Why he spent his Sunday afternoon with The Queen of Cookies pouring over recipes is another story. Who knows, maybe he was trying to score some of her delectable goodies?
Anyway, he must know me well, because he came home and immediately said ‘You need to go over there and look through that cookbook, we have to try the eggless egg salad!’ He was absolutely right. Here you have it, eggless egg salad!
It turns out that I like eggless egg salad even better than the real thing. Good thing we didn’t color Easter Eggs this year!
Picture coming soon. Faux egg salad sandwiches just don’t make for beautiful pictures.
Adapted from Mori-Nu.
- 1 package silken tofu
- 3 tbsp fat free mayo
- 1 tsp spicy brown mustard
- 2 tbsp dill relish
- 2 medium scallions, chopped finely
- 1/4 tsp honey
- 1/8 tsp salt
- 1/4 tsp tumeric
- 1/8 tsp celery seed
- 1/8 tsp black pepper
- Dry tofu with a paper towel.
- Break up into chunks by hand.
- Combine other ingredients in a small bowl and mix well.
- Stir mayonnaise mixture into the tofu.
Servings ~ 4
Calories ~ 68, Fat ~ 3 g, Carbohydrates ~ 5 g, Protein ~ 6 g