Dilly Egg Salad

Ingredients

eggshard-boiled, peeled, cooled

Veganextra-firm tofu pressed and cubedpress first, then crumble to egg-like texture

4 large7 oz

Greek yogurtfull-fat plain

Veganfull-fat coconut milk

1/8 cup1/8 cup

mayonnaise

Veganvegan mayonnaise

1/8 cup1/8 cup

celeryfinely chopped

1/2 cup

green onionsfinely chopped, white and green parts

1

fresh dillchopped

1/8 cup

Dijon mustard

1/2 tsp

capers

3/4 tbsp

caper brine

3/4 tsp

lemon zest

1/2 tsp

saltkosher

1/4 tsp

black pepperfreshly ground

1/4 tsp

Method

1. 01Place eggs in a steamer basket fitted in a saucepan with water on the bottom. Bring to a boil, cover, simmer on medium-low for 12 minutes. Cool and peel under running cold water. Cut in half.12 min
2. 02In a medium bowl, mix yogurt, mayo, celery, green onions, dill, capers, caper brine, lemon zest, and mustard.
3. 03Add egg yolks to the yogurt mixture and mash with a fork until creamy. Chop egg whites finely and fold in.
4. 04Season with salt and pepper.
5. 05Refrigerate until ready to use.

Fits

• Vegetarian
• Gluten-free