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Topic: eggless egg salad?  (Read 1561 times)
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holly holy
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« on: July 09, 2004 06:38:05 AM »

hey all-
i am vegetarian and allergic to eggs, but i miss my egg salad.  i know there's lots of recipes in books for eggless egg salad, but i wanted to know if anyone had a recipe that they swear by. 
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« Reply #1 on: July 10, 2004 09:30:34 PM »

I had never even heard of eggless egg salad before I saw this post. I was looking around on fatfree.com for some..well, fat free recipes, and I noticed these:


obviously, since I had never even heard of eggless egg salad, Ive never tried these, but they might be good

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« Reply #2 on: July 12, 2004 10:34:13 AM »

some eggless egg salads are really delicious. my food co-op has an amazing one that they make...
here is what i would do:

silken tofu (extra super duper firm kind)
veganaise (or nasoya, but veganaise is my favorite brand. get the grapeseed oil kind. SO GOOD.)
celery salt
garlic powder
chopped scallions/chives/celery/whatever you add to normal egg salad.

i know some people add mustard, but i'm not too keen on that idea. it's up to you.
if you chill the above ingredients for an hour or two, it should turn out really tasty. if you try it, let me know how it works out.

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« Reply #3 on: July 12, 2004 11:22:43 AM »

thanks, it sounds good.  the last one i made was really bland, so i'm excited to try something new.  i'll see how it goes.
« Reply #4 on: July 12, 2004 10:05:14 PM »

here's another recipe.  it's from meals.com

Eggless Egg Salad Sandwiches
Estimated Times:
Preparation Time:      5 mins
Cook Time:      10 mins
Servings:      6
1 cup liquid egg substitute
1/4 cup chopped celery
1/4 chopped onion
2 tablespoons fat-free mayonnaise
12 slices whole wheat bread
6 lettuce leaves
1 large tomato cut into 6 thin slices
Pour egg substitute into an 8-inch nonstick skillet; cover tightly and cook over very low heat for 10 minutes. Remove from heat and let stand, covered, 10 minutes. Cool completely.

Dice egg and place in a small bowl. Add celery, onion and mayonnaise; mix well. On each of 6 bread slices, place a lettuce leaf and a tomato slice; top each with 2 to 4 tablespoons egg salad and finish with a remaining bread slice.

« Reply #5 on: July 13, 2004 12:30:22 PM »

hmm... liquid egg substitute is still made out of eggs. could pose a problem.

« Reply #6 on: July 13, 2004 12:58:09 PM »

my super simple tofu eggless egg salad recipe:
I ate this growing up wishing I had "normal" sandwiches like the rest of the kids... now I eat it all the time.
It stores well tightly wrapped, may get a little watery but just dump that part out- it's no biggie.
This is a really basic recipe that actually has great flavor.
1 block of extra firm tofu
Spike (it's a pre-mixed seasoning that you can find at the health-food store and now some major groceries)
Sun flower seeds (if you can find the ones with shoyu seasoning, another health-food store find, I recommend those)

It goes like this:
Take your tofu, give it a rinse, squeeze out as much water as possible (you can even put it between a dishcloth and press firmly).
In a Large bowl crumble/smash your tofu up into little bits (egg salady size)
Take your Nayonaise and add to desired wetness
Add spike to flavor (it's really salty, watch out!)

Then, Dal-op onto a good piece of bread, sprinkle with sunflower seeds (optional) and add spinach- you have an eggless healthy lunch. If you are packing this for lunch I recommend bringing the tofu salad in a separate container so your bread doesn't get too soggy, cause it will.

You can also use this as a cracker topping.


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