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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

Price: $3.50
Vegetable Magic® 2oz.
Use Vegetable Magic® to give great flavor to steamed, stir-fried, microwaved, sautéed, fresh, frozen or canned vegetables and potato and casserole dishes.Easy to use on rice, onion rings, f...

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