Egg Salad: Two Ways

Who doesn't love egg salad? Well, if you don't eat eggs, you may think you're doomed to live without it. Not so - a delicious tofu version is available and may be better than the real stuff! Make both and decide.

I decided to make a more jazzy version of egg salad than usual - a curry-spiced one with apples featured in Bon Appetit (May 2012). A bit more fun than mayo and paprika! It involved a dressing made of a bit less than 1/4 cup mayo, 1 green onion, 1 Tbsp apple cider vinegar, 1 tsp Dijon, 1/2 tsp curry powder, and 1/4 tsp cumin. I only had 3 eggs so the amounts are a little different from the recipe. The dressing is mixed with hard-boiled eggs and most of a peeled and diced green apple.


The result is super good - there's a sweet crunch from the apple to cut through the mayo, curry to add flavour and a really nice tang from the vinegar - something I may add to normal egg salad in the future.







Next up is a really good recipe I got from a vegan cookbook - Vegan A Go-Go by Sarah Kramer. The book is full of tips if you're a vegan traveler, but for me, I just enjoy the recipes. The Faux Egg Salad (p. 50) is made by mashing a block of firm tofu with a variety of delicious things. This time I used 2/3 block of tofu, 1/2 chopped red pepper, 2 green onions, 1.5 Tbsp Dijon, a big spoonful of relish (I only eat Bick's Tangy Dill), and about 1/4 cup mayo.

Now this stuff is addictive. The mustard and relish are delicious - I never thought of adding them to egg salad until I made this recipe. Now they're my go-to condiments when I want to cut down on the mayo. One thing to know, though - this makes one messy sandwich. Tofu is not like boiled eggs - it stays chunky and will fall out all over the place. But you'll want to scoop it back up to stuff it in your face, I promise.