Weight Watchers Healthier Egg Salad

• 14 ounces reduced-fat firm tofu, drained and crumbled
• 2 large hard-cooked eggs
• 1 stalk celery, chopped
• 1 carrot, shredded
• 2 tablespoons red onions, minced
• 14 cup fat-free mayonnaise
• 1 tablespoon white wine vinegar
• 2 teaspoons Dijon mustard
• 12 teaspoon salt
• 12 teaspoon hot pepper sauce
• 8 large boston lettuce leaves

1. Spread the tofu on a clean kitchen towel.
2. Roll up the towel and twist to remove as much liquid as possible.
3. Mash the eggs with a fork in a large bowl.
4. Add the tofu, celery, carrot, red onion, mayonnaise, vinegar, mustard, salt and pepper sauce and mix well.
5. Refrigerate until chilled, at least 30 minutes.
6. Place 2 lettuce leaves on each of 4 plates and top each with one fourth of the egg mixture.

firm tofu, eggs, celery, carrot, red onions, mayonnaise, white wine vinegar, mustard, salt, hot pepper, boston lettuce leaves

Taken from www.food.com/recipe/weight-watchers-healthier-egg-salad-313637 (may not work)