Instructions: Place the eggs in a small saucepan. Add enough COLD water to cover the eggs. Bring to a boil over high heat. Reduce heat so the water is just below simmering. Cook for 15 minutes. Drain. To cool eggs quickly, fill the saucepan with cold water and let stand 2 or more minutes. Peel the eggshells. Cut the eggs in half and discard one of the yolks.

While the eggs are cooking, wrap the tofu with a paper towel and gently press out any excess liquid. Dice the tofu into small cubes about the size of a pea and place in a medium bowl. Add the chives and green pepper.

In a small bowl stir together the mayonnaise, cream cheese, vinegar, dry mustard, salt, and pepper. Crumble the egg yolk into the mayonnaise mixture. Stir until smooth.

Chop the egg whites and mix into the tofu mixture. Add the mayonnaise mixture and stir until well blended. Divide the egg mixture on four slices of bread. Top with the remaining bread slices.

Makes 4 whole sandwiches.

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