Egg Salad with Tofu *Sparks*
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
315 grams Hard Boiled Egg 98 grams (3.5 oz) Wild Wood Baked Tofu Savory 6 tbsp Kraft Avocado Oil Mayo3 serving Clausen Kosher Dill Pickle 1 spear 1.5 tsp Beaver Brand Mild Dijon Mustard With White Wine2 sprigs Dill weed, fresh .5 tsp Salt
Make 5-6 hard boiled eggs. Once cooled, chop small and combine with chopped baked tofu. Combine all ingredients and mix thoroughly. Chill in the refrigerator.
Serving Size: 6 servings (100 grams each serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKSPDX.
Serving Size: 6 servings (100 grams each serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SPARKSPDX.
Nutritional Info Amount Per Serving
- Calories: 145.9
- Total Fat: 10.1 g
- Cholesterol: 205.3 mg
- Sodium: 534.8 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.0 g
- Protein: 6.6 g
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