Weight Watchers Healthier Egg Salad

Submitted by senseicheryl

"I found this recipe in the July/August 2008 issue of Weight Watchers Magazine. Points value = 3 for 2/3 cup of the egg salad and 2 lettuce leaves. This is also a CORE recipe if you are following that plan. NOTE GOOD IDEA: Spread 2/3 cup salad over 1 slice of whole-wheat bread for 1 point. Make sure if you are following the CORE plan, that you deduct that 1 point from your weekly points allowance."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 4 2/3 cup salad
• Serves: 4

ingredients

• 14 ounces reduced-fat firm tofu, drained and crumbled
• 2 large hard-cooked eggs
• 1 stalk celery, chopped
• 1 carrot, shredded
• 2 tablespoons red onions, minced
• 1⁄4 cup fat-free mayonnaise
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon hot pepper sauce
• 8 large boston lettuce leaves

directions

1. Spread the tofu on a clean kitchen towel.
2. Roll up the towel and twist to remove as much liquid as possible.
3. Mash the eggs with a fork in a large bowl.
4. Add the tofu, celery, carrot, red onion, mayonnaise, vinegar, mustard, salt and pepper sauce and mix well.
5. Refrigerate until chilled, at least 30 minutes.
6. Place 2 lettuce leaves on each of 4 plates and top each with one fourth of the egg mixture.