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Receta Eggcellent Egg Salad Sandwiches
by Global Cookbook

Eggcellent Egg Salad Sandwiches
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Ingredientes

  • 3 x Large eggs
  • 4 ounce light silken tofu, extra hard
  • 1/4 c. chives finely minced
  • 2 Tbsp. green bell pepper finely minced
  • 2 Tbsp. lowfat mayonnaise
  • 1 Tbsp. nonfat cream cheese
  • 1/4 tsp vinegar
  • 1/2 tsp dry mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 8 slc whole wheat bread

Direcciones

  1. Place the Large eggs in a small saucepan. Add in sufficient Cool water to cover the Large eggs. Bring to a boil over high heat. Reduce heat so the water is just below simmering. Cook for 15 min. Drain. To cold Large eggs quickly, fill the saucepan with cool water and let stand 2 or possibly more min. Peel the eggshells. Cut the Large eggs in half and throw away one of the yolks.
  2. While the Large eggs are cooking, wrap the tofu with a paper towel and gently press out any excess liquid. Dice the tofu into small cubes about the size of a pea and place in a medium bowl. Add in the chives and green pepper.
  3. In a small bowl stir together the mayonnaise, cream cheese, vinegar, dry mustard, salt, and pepper. Crumble the egg yolk into the mayonnaise mix. Stir till smooth.
  4. Chop the egg whites and mix into the tofu mix. Add in the mayonnaise mix and stir till well blended. Divide the egg mix on four slices of bread. Top with the remaining bread slices.
  5. Makes 4 whole sandwiches.