Low Fat Egg Salad

Ingredients:

4 hard-boiled eggs, chopped

Whites only of 4 additional hard-boiled eggs, chopped

1 green pepper, minced

1 small onion, minced

1 stalk celery, minced

3 tablespoons chopped fresh parsley (optional)

1 recipe Tofu Vinaigrette

1-3 Additional teaspoon mustard

Freshly ground pepper to taste

1/2 teaspoon paprika or curry powder (optional)

Procedure:

Toss together the chopped eggs and egg whites with the vegetables, parsley, Tofu Vinaigrette, additional mustard, ground pepper, and optional paprika or curry powder. Store in the refrigerator in a covered container, and use for sandwiches or salads. (Serves 4)