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Curried Egg Salad Sandwich

A simple, yet delicious twist on the traditional egg salad sandwich. By not using egg yolks, fat is drastically reduced!


  • Onion (as desired)
  • Tofu 1/2 cup
  • Dried Currants 1/4 cup
  • Green Onions, finely chopped 1 each
  • Mayonaise, light 1/2 cup
  • Curry Powder 2 1/2 teaspoon
  • Cucumber, Small, peeled, cut lengthwise in half, seeded 1 each
  • Whole Wheat Pita, 4 inch 3 each
  • Lettuce (as desired)
  • Cilantro, Minced 2 tablespoon
  • Egg, boiled eggs, peeled, halved 12 each


Adults: Lettuce and onions are as desired.
Adults: Scoop egg yolks and throw away egg whites. Finely chop onions.
Kids: Combine onions in mixing bowl with tofu. Mix in currants, green onion, and cilantro.
Kids: Mix mayonnaise and curry powder in small bowl; stir into egg mixture.
Together: Season with salt and pepper. Cover & chill.
Adults: Thinly slice cucumber crosswise into half-rounds.
Together: Place slices on paper towels to drain.
Together: Place cucumber, lettuce and onions in pita and scoop in 1 cup egg salad into pita. Serve and enjoy.

About this Recipe
  • Serves: 6
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
Submitted By
Meatless Monday Organization
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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