Creamy Curried Egg Salad

By amybites

280 cal, fat 10g, protein 19g, carb 29g, fiber 5g, cholesterol 215mg, sodium 640mg

Ingredients

• 8 large eggs
• 1/4 cup drained silken tofu
• 2 tablespoons mayonnaise
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons yellow curry powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Preparation

Step 1

Place the eggs in a medium pot, cover with water, and bring to a boil. Reduce the heat to medium low and simmer for 9 minutes. Drain and rinse under cold water until the eggs are cool enough to handle and peel them. Discard 4 yolks, then finely chop the remaining eggs. Place the chopped eggs in a medium bowl.

In a small bowl, stir together the tofu, mayonnaise, mustard, curry, turmeric, salt, and pepper until well combined. Add the dressing to the eggs and toss gently to combine.