Egg Salad

As if I had a choice. The vegan egg salad didn’t make it to The Ones You All Really Liked but you don’t have to be an egghead to know that this was still high in the pecking order. Enough with the puns already, let’s get cracking.

Veganaise

We’ll write another blogpost on different flavors of veganaise, but as we’re making egg salad, we simply need it a basic version of it.

Ingredients

100 ml of unsweetened milk (best is soy)

1 tbsp of white wine vinegar

1 tsp of dijon mustard

400 - 600 ml of sunflower oil, depending on the consistency you want.

Whip it

In Dutch we have this idiom ‘De Mayonaise Pakt Niet’ (the mayo doesn’t stick). And as simple as the following may look like, just follow the instructions, hon. No need to improvise.

1. Pour the unsweetened milk in a mixing vase (for lack of better words: the ones that come with your mixer). Add the white wine vinegar and dijon mustard. Mix for the first time with your hand blender.

2. Now gradually add the oil. The best thing to do is to put your hand blender all the way at the bottom and very slowly move it up and down. Gradually the consistency of your veganaise will become thicker. Add oil until your reach your preferred thickness.

Make the egg salad

Ingredients

1 block of tofu (approximately 200 grams)

3 heaped tablespoons of veganaise

1/2 tsp of black himalaya salt

1/2 - 1 tsp of turmeric

Some finely chopped chives

Bring it home

1. Drain the tofu. Easiest way is to put something heavy (your wallet, your head after the weekend, a fruit bowl, you’ll figure it out) on it for half an hour. Grate it - you can choose whether you go for the bigger or smaller size on the grater depending on how much you love your fingertips.

2. Put the tofu in a container or mixing bowl and add all the other ingredients. Mix thoroughly. If you want it to be more yellow, add some more turmeric, but be careful, too much will make the taste a bit too sharp.

Some time in the fridge will give the egg salad that extra eggy flavor. Put it on the table and sure as eggs everybody is going to like this.