This is a refreshing twist on the classic egg salad, both healthier and, in my opinion, tastier! Serve it over a mixed greens salad, on a bun or in a pita!
Serves 4
Ingredients:
- 12 large eggs
- 1/4 cup Soy Mayonnaise
- Salt and pepper, to taste
- 2 stalks celery, chopped
- 1/4 cup chopped onions
- 1/4 cup finely chopped chives
Preparation:
1. Place the eggs in a large saucepan in a single layer. Cover with cold water by about 1/2 inch to an inch. Bring the water to a boil over medium heat. Once the water has reached a rolling boil, cover the pan, turn off the heat and allow the eggs to sit for 10 minutes. Transfer the eggs to a colander and run under cold water to stop the cooking. Peel the eggs, then remove the whites from the yolk, transferring the whites to a cutting board as you work. Discard the yolks.
2. Chop the whites into small pieces and transfer to a bowl. Add the Soy Mayonnaise, salt and pepper, celery, onions and chives, and mix until well mixed. Chill for about 1 hour before serving.
