Vegetable Egg Salad (Recipe)

Ingredients

4 hard-boiled eggs, peeled and chopped

60g (2oz) medium-firm tofu, drained and diced

90g (3oz) thinly sliced celery

45g (1 1/2 oz) chopped onion

1/2 tbsp chopped fresh parsley

1/2 tbsp chopped fresh dill

Salt and freshly ground black pepper to taste

1 tsp Worcestershire sauce

4 tbsp mayonnaise

90g (3oz) frozen green peas, thawed and drained

Steps

1.  Combine all the ingredients except the peas in a medium-size bowl; mix well.  Add the peas and toss gently.  Cover and chill before serving.

From : Low-Carbo Cooking