Egg-Free Egg Salad

Egg-Free Egg Salad.

Those of you who eat eggs are probably thinking, “…yes, but why”. Trust me, there’s totally a place for this recipe.

Us egg-eating individuals often forget that there are people out there who can’t eat eggs, for reason of personal preference but also due to allergies. Allergies and intolerances can be frustrating, especially when first learning how to deal with them. A favourite blogger of mine, Rebecca from InTolerant Chef inspired me to create this recipe. Her blog is incredibly warm and her knowledge of cooking for individuals with food intolerances is superb.

When I was handed a jar of Melrose’s Organic Egg-Free Sunflower Mayonnaise, I initially just could not stop thinking of eggs – go figure. And then this little nugget of an idea popped into my head. An egg-free egg salad. Yes.

And so it was done.

Tofu and Butter Beans provide the textural replacement for eggs, and nutritionally they’re giving you a protein hit (which you need if excluding eggs from the recipe!). The Corn I included because visually I wanted to have something yellow in there to replace the egg yolk. And the rest is just what you’d want in any old Egg Salad. Add Curry Powder to suit your preference. Personally, I love it! It reminds me of my Mum and Grandpa, cooking up Curried Baked Beans on toast or Kedgeree. Egg Salad falls into that same nostalgic food category for me.

I hope you like this recipe, and enjoy it as a change from your regular Egg Salad or perhaps make it for someone who doesn’t eat eggs. They should most definitely not be excluded from any Egg Salad fun.

Egg-Free ‘Egg’ Salad

* This recipe was created as part of my work with Melrose


Serves 1
40g (1 heaped tablespoon) Butter Beans (canned and rinsed)
50g firm Tofu (just be sure that it is not super hard or super soft)
½ tablespoon Red Onion, finely diced
1/3 teaspoon Keen’s Curry Powder (even less if you’re not keen on the flavour of Curry Powder)
½ tablespoon Melrose Organic Sunflower Mayonnaise
20g (1 tablespoon) Corn Kernels
½ tablespoon Chives, chopped
Sea Salt and Freshly Cracked Pepper

1. Add the butter beans to a small mixing bowl and mash roughly with a fork.
2. Add the tofu and roughly break it into chunks (being careful not to mash it, you still want some chunky texture).
3. Next add the diced red onion, curry powder and mayonnaise to the bowl, and gently stir with a dessert or tablespoon to combine.
4. Add the corn and chives and gently stir once more.
5. Season with sea salt and freshly cracked pepper to taste 

Heidi xo