Sneaky ‘egg’ salad sandwiches

These might be the best egg salad sandwiches ever! Serve with crisps and a tangy sparkling wine.

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( 15 ratings )

Preparation time:
15 minutes
Total time:
25 minutes
Makes:
6 Servings

Photo by Roberto Caruso

Ingredients

  • 1/3 cup mayonnaise
  • 1 tbsp hot mustard, preferably Colman’s
  • 1/8 tsp salt
  • 350 g pkg extra-firm tofu
  • 2 large celery stalks, finely chopped
  • 2 green onions, thinly sliced
  • 12 slices whole wheat bread
  • 6 iceburg lettuce leaves
  • 2 medium tomatoes, each cut into 6 slices
  • 2 medium dill pickles, thinly sliced lengthwise

Instructions

  • Stir mayo with mustard and salt in a large bowl.
  • Pat tofu dry with paper towels. Coarsely grate tofu with a box grater. Stir into mayo mixture along with celery and green onions. Season with pepper.
  • Toast bread. Line 6 slices of bread with lettuce, tomatoes and pickles. Top each with a mound of ‘egg’ salad. Sandwich with remaining bread.

Wine Pairings

Choosing bubbles is a great option when looking at ingredients like mayonnaise and tofu. A crisp and tangy sparkler lifts the dish without dominating the smooth, subtle flavours. Our pick: Tenuta S. Anna Prosecco, Italy, $19.

Nutrition (per Serving)

calories
320
protein
15 g
carbohydrates
32 g
fat
17 g
fibre
g
sodium
752 mg

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