- prep 12 min
- serves 4
- 5 ounces firm tofu
- 1 tablespoon prepared mustard
- 1/4 cup water
- 1 large egg, hard-boiled, coarsely chopped
- 2 large egg whites, hard-boiled, coarsely chopped
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped red bell pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 slices whole-grain or rye bread
How to make it 12 minutes
Nutritional Information(per serving)
- Calories: 220
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 53mg
- Sodium: 370mg
- Carbs: 27g
- Protein: 14g
- Fiber: 4g
Healthy Cooking Tip
For variety, add some minced capers or toasted sesame seeds to the egg salad, or omit the paprika and turmeric and season with dried dill weed.
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