Geraine's Eggless Egg Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups Garbanzo Beans (soaked and cooked)1/4 cup Kraft Mayo with Olive Oil (Reduced Fat Mayonnaise2 Tbsp cup raw onions chopped (you can used re-hydrated minced onions if you wish)1 Tbsp dried parsley1/2 Tbsp Pickle Relish1 1/4 Tbsp Yellow Mustard (you can used Dijon if you prefer)1/2 tsp Sea Salt1/2 tsp Black Pepper
Soak beans over night according to instructions on the package. (I make the whole 16 oz band and freeze the remaining 3 cups for use later) Cook beans for approximately 1 to 1 1/2 hours until tender.
In a food processor, process the garbanzo beans as much as you can. Add the mayo and cream the two together. Transfer to a mixing bowl.
In mixing bowl, combine the bean mixture with the other ingredients. You can add any of your favorite Egg Salad Ingredients, the ones here are my suggestion. Mix well.
Enjoy!
This recipe makes approximately 6 servings (1/4-cup each)
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GERAINE.
In a food processor, process the garbanzo beans as much as you can. Add the mayo and cream the two together. Transfer to a mixing bowl.
In mixing bowl, combine the bean mixture with the other ingredients. You can add any of your favorite Egg Salad Ingredients, the ones here are my suggestion. Mix well.
Enjoy!
This recipe makes approximately 6 servings (1/4-cup each)
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user GERAINE.
Nutritional Info Amount Per Serving
- Calories: 109.6
- Total Fat: 4.1 g
- Cholesterol: 3.3 mg
- Sodium: 263.0 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 9.6 g
- Protein: 6.3 g
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