Mock Egg Salad Recipe

Step 1

Real egg salad contains quite a bit of fat from the egg yolk. This version provides the egg salad taste and protein with almost no fat. Serve it stuffed in a tomato on a lettuce leaf, or open-faced on whole wheat toast, garnished with cucumber slices.

(ER Note: try making one or two servings at a time and freeze extra chick peas in meal-sized amounts.)

Step 2

Coarsely mash chick peas. Combine with dressing and other ingredients. Mix until well blended. Food processor may be used but a coarse texture is more like a real egg salad.

1/3 cup serving 98 calories 15 g carbohydrate, 5 g protein, 2 g fat 1/2 protein choice, 1 starchy choice

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93

Things You'll Need

  • 19oz Can chick peas, drained
  • 1/4c Tangy Boiled Dressing recipe
  • 1/4c Chopped celery
  • 1/2ts Basil
  • 1/4ts Curry powder
  • 1/4ts Garlic salt

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