Egg Salad Sandwich

[Guest guest]

Egg Salad Sandwich

Tofu works the magic here. Combined with the egg whites and just one whole

egg, it makes

a rich, creamy sandwich that is high in protein and lower in cholesterol than

the usual egg

salad sandwich.

 

5 oz. firm tofu

1 TB prepared yellow mustard

1/4 cup water

1 large egg, hard boiled, coarsely chopped

2 large egg whites, hard boiled, coarsely chopped

1/3 cup onion, finely chopped

1/3 cup red bell pepper, finely chopped

1/4 tsp. ground turmeric

1/4 tsp. paprika

1/8 tsp. salt

1/8 tsp. ground black pepper

8 slices whole-grain or rye bread

 

1. Process tofu, mustard, and water in a food processor or blender about 30

seconds, until smooth.

Transfer mixture to a medium bowl and add egg, egg whites, onion, bell

pepper, turmeric, paprika,

salt, and black pepper. Toss to mix.

 

2. Spread each of 4 bread slices with 1/2 cup egg salad, top with remaining

bread, and cut in half.

 

Serves: 4.

 

Nutrition Information:

Per sandwich = Calories 220, fat 6 g, sat fat 1 g, cholesterol 53 mg,

sodium 370 mg, carbohydrate 27 g, fiber 4 g, protein 14 g.

 

Recipe from: Change One Diet.