Egg Salad With Cauliflower Puree |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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It's quick to put together egg salad. Why not bulk up the serving by using cauliflower puree? (This also works for tuna salad sandwiches). I learned of this trick in Deceptively Delicious by Jessica Seinfield. Ingredients:
6 eggs |
1/4 cup cauliflower floret, pureed |
1 tablespoon mayonnaise |
1 tablespoon plain yogurt |
2 green onions |
salt |
pepper |
whole grain bread |
Directions:
1. Hard boil eggs. Let cool, peel and chop up and place in a bowl.
2. Meanwhile, steam cauliflower florets until tender. You can puree cauliflower in a food processor or just mash it up with a fork. Add to eggs.
3. Add a couple tablespoons of mayonnaise and plain yoghurt until the desired thickness.
4. Add green onions to the mix and salt and pepper to taste.
5. Add to toasted bread or enjoy a cold sandwich.
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