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Egg Salad Vegenaire

Vegetarian Recipe

Egg Salad Vegenaire is a great alternative to egg salad with real eggs. This recipe uses potatoes and tofu and is seasoned just as egg salad would be.

Fresh Tofu for Egg Salad Vegenaire


3 medium potatoes, boiled
3 ounces tofu, extra firm, diced fine
3/4 cup Kraft Miracle Whip Nonfat Dressing
1 tablespoon mustard
1 tablespoon Dijon mustard
2 teaspoons sweet pickle juice
Salt and black pepper to taste

Recipe Directions

Peel and boil potatoes until done. Mash potatoes to a very fine consistency.

When cool, add finely diced tofu, Miracle Whip, mustards, pickle juice, dry salad mix, salt and pepper to taste.

Recipe Note

This salad tastes best if made a day ahead and chilled in refrigerator.

Nutrition Information

Recipe makes 4 servings
Calories: 93.5; Fat: 0.5g; Cholesterol: 0; Charbohydrates: 16.2g; Protein: 2.1g; Sodium: 298mg;
Potassium: 312mg; Calcium: 8mg

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