Hard-cooked eggs are stretched in this sandwich spread with the addition of tofu, celery, and peas. Worcestershire sauce and dill make the flavors pop. It is also delicious as an appetizer spread for crackers.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 3 hard-cooked eggs, peeled and chopped
- 2 ounces medium-firm tofu, drained and diced
- 1/2 cup thinly sliced celery
- 1/4 cup chopped onion
- 1 Tablespoon chopped fresh parsley
- 1/4 teaspoon dried whole dillweed or 1 Tablespoon chopped fresh dillweed
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon Worcestershire sauce
- 3 Tablespoons reduced-calorie mayonnaise
- 2 Tablespoons plain low-fat yogurt
- 1/2 cup frozen green peas, thawed and drained
Preparation:
Combine eggs, tofu, celery, onion, parsley, dill, pepper, Worcestershire sauce, mayonnaise, and yogurt in a medium bowl; stir well. Add peas; toss gently. Cover and chill.
Use as sandwich filling on flatbreads, crisp breads, cracker breads, and hard rolls.
Yield: 3 servings
Recipe Source: Southern Living 1987 Annual Recipes (Oxmoor House)
Reprinted with permission.
Use as sandwich filling on flatbreads, crisp breads, cracker breads, and hard rolls.
Yield: 3 servings
Recipe Source: Southern Living 1987 Annual Recipes (Oxmoor House)
Reprinted with permission.
