If you’re a kid who grew up eating egg salad sandwiches on the Monday following Easter, I don’t have to explain to you what a bummer it is to celebrate the holiday without the key ingredient: eggs. But never fear: eggless egg salad is a reality–and a good way to satisfy your seasonal craving. Here’s a vegan egg salad recipe to brighten up your Easter weekend.
The trick with eggless egg salad is to recreate both the whites and yolks of the eggs. Which may seem tricky, actually isn’t–especially since I recently discovered glutinous wheat flour. It turns out, the same stuff that makes seitan can also thicken up mustard in a way that makes it act a little more like egg yolk.
This recipe is an amalgam of recipes from various books and websites (though, weirdly, a lot of “eggless” recipes still call for conventional mayonaise…which is definitely made of eggs), but is mostly the result of my own time spent poking around in the kitchen. Here’s what I’ve got:
For the “yolk,” you need:
- 1/2 tbsp tumeric
- 1/2 tbsp onion powder
- 1 tsp ground pepper
- 1 1/2 tbsp glutinous wheat flour
- 1 tbps dijon mustard
- 1 tsp lemon juice
For the “white,” you need:
- 8 ounces of extra-firm tofu, drained and pressed and dried (this is easy to do-just press it between two plates, wrapped in cheesecloth or clean dishcloths)
- 4 tbsp Vegenaise
- 1/2 tbsp relish
- 1/2 cup chopped celery (optional)
- Whisk the “yolk” ingredients together and set aside.
- Crumble the tofu and combine with the “white” ingredients. If it seems dry or not mayo-y enough for your taste, you can always add more.
- Mix everything together, making sure the “yolk” part is smashed and smooth.