Eggless Egg Salad
♥♥♥
Here’s a recipe I came up with after trying the eggless egg salad from Trader Joe’s. Theirs is pretty good, but doesn’t compare with good ol’ homemade.
♥
Eggless Egg Salad Ingredients
- Organic Firm Tofu – one package
- Celery – half stalk plus leaves
- Shallot – one small clove
- Dill (fresh) – 1/2 t. or (dried) – 1/4 t.
- Turmeric – 1/2 t.
- Dijon Mustard – 1 t.
- Dill Pickle Relish – 2 t.
- Onion Powder – 1/4 t.
- Garlic Powder – 1/4 t.
- Cholesterol Free Canola Mayonnaise – 1/4 c.
- Sea Salt – to taste, use sparingly
- Smoked Paprika – to garnish
Put one-quarter of the block of tofu in a food processor with all the ingredients listed above except salt and paprika. Blend until combined. Add the remaining three-quarter block of tofu and pulse until mixed but not smooth, keeping a coarse texture. Taste. Adjust ingredients and salt to your liking. Add more turmeric if it needs more authentic egg salad color.
Serve on toasted whole wheat & flax bread.
Here’s to a Healthy 2010!
And to a Healthy Heart!
Discover more from Taste With The Eyes
Subscribe to get the latest posts sent to your email.
caribbeanvegan – that is so good to know! Thank you!
I will definitely look for that salt. So glad I found your blog (through Cynthia), I will learn a lot of good vegan techniques I think.
LL
You need to use black salt if you want it to taste like your favourite. Black salt mimics the smell of hard boiled eggs. Try it with black salt next time which also goes by the name Kala Namak
I have a HB problem, and have to limit my salting food while cooking, but I love egg salad. I have not however made it in years, but this has me drooling, so I am going to try it. My clients eat vegetarian and I know they will love me passing on your recipe, so Thanks!
Good for you for lowering your cholesterol. What a significant change. Moderation is the key to all of life it seems.
brava to you for sticking to your guns and lowering your cholesterol so much. I should take your example.