Freed Egg Salad
Makes 4 to 6 cups, enough for 4 to 6 side servings
If you're watching your cholesterol, this recipe will be a very welcome alternative to regular egg salad. The real challenge in creating this recipe was to achieve a great flavor. I hope you'll think it's as good as I do.
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
2 tablespoons plus 1 teaspoon Chef Paul Prudhomme's Vegetable Magic®
1/2 teaspoon dry mustard
2 tablespoons olive oil
1/2 cup finely diced onions
1/2 cup finely diced green bell peppers
1/2 cup finely diced celery
3 (8-ounce) cartons egg substitute
1 cup finely chopped green cabbage
1 cup finely chopped red leaf lettuce
1 cup finely chopped grean leafy tops of bok choy
1/2 cup fienly diced white stalks of bok choy
1 cup nonfat whipped mayonnaise
1/2 cup thinly sliced green onions
1 teaspoon balsamic vinegar
1 teaspoon Worcestershire sauce
2 (1-gram) packets arteficial sweetener
how to prepare
Combine the first 2 ingredients in a small bowl to make the seasoning mix.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes. Add the oil, diced onions, bell peppers, celery and 2 tablespoons of the seasoning mix. Stir and cook, scraping the bottom of the skillet as sticking occurs, for 4 minutes. Add the eggs, reduce the heat to medium, and cook, turning over the eggs as they begin to form. Once they are cooked-they should still look moist, just like regular scrambled eggs-turn off the heat, let the eggs cool, and break them up into small pieces. Place all the remaining ingredients in a large bowl, add the cooled eggs, and gently fold until well mixed. Use in sandwiches or serve on a bed of lettuce.
Copyright 1993 by Paul Prudhomme