Weight Watchers Healthier Egg Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I found this recipe in the July/August 2008 issue of Weight Watchers Magazine. Points value = 3 for 2/3 cup of the egg salad and 2 lettuce leaves. This is also a CORE recipe if you are following that plan. NOTE GOOD IDEA: Spread 2/3 cup salad over 1 slice of whole-wheat bread for 1 point. Make sure if you are following the CORE plan, that you deduct that 1 point from your weekly points allowance. Ingredients:
14 ounces reduced-fat firm tofu, drained and crumbled |
2 large hard-cooked eggs |
1 stalk celery, chopped |
1 carrot, shredded |
2 tablespoons red onions, minced |
1/4 cup fat-free mayonnaise |
1 tablespoon white wine vinegar |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon hot pepper sauce |
8 large boston lettuce leaves |
Directions:
1. Spread the tofu on a clean kitchen towel.
2. Roll up the towel and twist to remove as much liquid as possible.
3. Mash the eggs with a fork in a large bowl.
4. Add the tofu, celery, carrot, red onion, mayonnaise, vinegar, mustard, salt and pepper sauce and mix well.
5. Refrigerate until chilled, at least 30 minutes.
6. Place 2 lettuce leaves on each of 4 plates and top each with one fourth of the egg mixture.
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