Ok, I know, if you’re not a vegetarian, you’re thinking ick or ewe, but if you are a vegetarian or
veg-curious, I have a new recipe for you.

I found the recipe on a box of tofu and I’ve modified it a bit and you can find a bunch of recipes online for different variations.
(https://www.google.com/search?q=eggless+egg+salad&ie=UTF-8&oe=UTF-8&hl=en&client=safari)

The most important thing to remember is that you need firm tofu, with firm tofu, it crumbles nicely and will mix well, and the consistency is good. if you use a different type (soft, silken) it won’t work as well. And drain it!!! Nothing worse than wet egg salad, real or not!

This isn’t a formal recipe with an ingredient and measuring list, just how I make it, take what you want from it.

For serious vegans, use eggless mayonnaise, I used regular, I’m ok with it. I start with 2 teaspoons, add more as needed for taste. It calls for 1/8 teaspoon of mustard powder, unless you really like mustard, DON’T use more than 1/8 teaspoon mustard powder! Next time, I might try some Dijon mustard (if I have any). Sweet relish added something nice, not too sweet, but enjoyable. I also added some celery, that gives it a nice crunch. You might like some red, yellow or orange peppers, adds a nice splash of color and taste.

The other day, I put some on a salad, it was yummy. Another time, it was with spinache, kale, cheese and orange peppers, Y U M!

So, if you are brave enough to try it, I would love to know how you made yours and what you thought!