No Whey, José!

We have posted our delish recipe for Eggless Salad.  I made a batch in order to get all the measurements and ingredients right for the recipe and it turned out to be the best tofu egg salad we’ve had yet. It’s not too strongly flavored but each of the ingredients really shines in every bite you take. Tumeric was used to give it a yellowy color, but I made sure not to put too much because we’ve seen some tofu egg salads that are radioactive yellow, and that’s just not appetizing. The celery, onion, and green pepper was diced really small so that no one flavor overpowers another. I added some paprika as well and I think that’s part of what makes it so good.

I called my grandma to ask her what she puts in her egg salad (it used to be my fav growing up), and as she was trying to tell me how she makes it I could hear my grandpa in the background telling her things to put it in it. At one point my grandma said, “Hold on, Chelsea..your grandfather is telling me to tell you to put pickle juice in it but I DON’T PUT PICKLE JUICE IN MY EGG SALAD!” It was hilarious. I love it when they bicker.

Ok enough about my grandparents. This egg salad is really great on sandwiches and on crackers for a mid-afternoon snack or even as appetizers for a party. So go make it!