Egg-less mayo. Not a big fan of it to be honest. And there's a big jar of it in the fridge, which presents the challenge of creating a delicious egg-free "egg" salad sandwich. I've got to admit... it turned out unbelievably well. You won't miss the eggs at all, nor will you detect that egg-less mayo :)
Whisk together the following ingredients in a large bowl;
1 cup vegan (egg free) mayo <*regular mayo may be used for a non-vegan alternative>
1 large garlic dill pickle, very finely chopped *(NOT bread & butter. For egg salad, they're much too sweet)
1/3 cup garlic dill pickle juice
1 tsp freshly ground sea salt
1 tsp freshly ground black pepper
2 tsp Lawry's Seasoning Salt
2 tsp ground paprika
1 tsp garlic powder
1 tsp chili powder
1/4 cup chopped fresh dill
1 tbsp white sugar
Once mayo mixture is throughly combined, set in the fridge for 15-30 min to let flavors blend.
Crumble 1- 400g pkg of Extra Firm organic tofu <*for those wishing to actually use eggs, substitute tofu with 1 dozen hard boiled eggs>
into chilled mayo mixture and serve with lettuce on gluten-free bread.