Weight Watchers Healthier Egg Salad

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: 20 mins
• Serves: 4
• Yields: 4 2/3 cup salad

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.