Egg Salad with Tofu *Sparks*

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Egg Salad with Tofu *Sparks* calories by ingredient


Introduction

A yummy sandwich topping A yummy sandwich topping
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 Mayo
    3 serving Clausen Kosher Dill Pickle 1 spear
    1.5 tsp Beaver Brand Mild Dijon Mustard With White Wine
    2 sprigs Dill weed, fresh
    .5 tsp Salt

Tips

hard boil the eggs at any time, store in the fridge, in their shells.

Cooking time denotes the time to hard boil eggs


Directions

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.