Egg Less Mayo Sandwiches Recipes

EGG-LESS MAYO SANDWICHES

Egg-less mayo sandwiches image

Use tofu as a substitute for egg along with dairy-free mayo to make these vegan sandwiches. They're ideal for a kids' party where some children may have an intolerance or allergy

Provided by Juliet Sear

Categories Afternoon tea, Lunch

Time 5m

Yield Makes 16-20 sandwiches

Number Of Ingredients 8

Ingredients

400g block of medium-firm tofu in water
6 tbsp vegan mayo
½ tsp Dijon mustard
¼ tsp ground turmeric
1 tbsp nutritional yeast
2 tsp finely chopped chives
1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary)
1 punnet cress (optional)

Steps:

Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

EGGLESS MAYONNAISE

Eggless Mayonnaise image

This is a very old recipe for a Spanish/Portuguese condiment recently highlighted by David Leite, the founder of Leite's Culinaria, in his book, "The New Portuguese Table." David learned the recipe from Ilda Vinagre, a chef in Portugal (who, in turn, had learned it from a cook in Brazil). It is silkier and lighter than regular mayonnaise, tasting a bit like olive-oil-whipped cream. Great for those who cannot eat eggs and miss the mayo in their sandwiches!

Provided by Raquel Grinnell

Categories Very Low Carbs

Time 2m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup whole milk, VERY cold
3/4 teaspoon fresh lemon juice
1 garlic clove, peeled (small)
1/8 teaspoon fresh ground white pepper
1/2 cup vegetable oil
1/4 cup olive oil
kosher salt

Steps:

Combine cold milk, lemon juice, garlic, and pepper in your blender. Blend on high for 30 seconds.
Combine oils. While blending on high speed, slowly pour in the oil a few drops at a time, and gradually increase this to a fine thread until the mixture thickens and resembles a soft mayonnaise. You may need more or less oil.
Season with salt to taste. The mayonnaise will last up to 1 week in the fridge. Servings: approximately 16 tablespoons.

EGGLESS MAYONNAISE

Eggless Mayonnaise image

I wanted to share this recipe.

Provided by Soy Free Cook

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 16

Number Of Ingredients 9

Ingredients

¾ cup water
1 ½ tablespoons white sugar
1 ½ teaspoons salt
¼ teaspoon ground mustard
⅛ teaspoon paprika
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 cup powdered milk
1 cup canola oil, or as needed

Steps:

Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 4.4 g, Cholesterol 7.8 mg, Fat 16.2 g, Protein 2.1 g, SaturatedFat 2.4 g, Sodium 248.1 mg, Sugar 4.3 g

EGG MAYONNAISE SANDWICH

Egg Mayonnaise Sandwich image

A simple way to make the classic lunchtime sandwich!

Provided by Denis Thomson

Time 15m

Yield Makes 1 Sandwich

Number Of Ingredients 0

Ingredients

Steps:

Bring 400ml of water to the boil in a small deep pan. Carefully lower the eggs into the boiling warer and hard boil the eggs for 8-10 minutes.
Lift the eggs out of the hot water and rinse under cold water for 2 minutes to prevent them from cooking further.
Peal the shells of the eggs and roughly chop. Mix the chopped eggs with the mayonnaise until a chunky mixture is formed. Lightly season with black pepper.
Scoop the egg mayonnaise mixture onto the buttered bread and the cut the sandwich diagonally into two triangles. Enjoy!

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