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No Egg Egg Salad

At BBQ’s back in the day (i.e. 1994), there were three kinds of potato salad:

1. With both pickles and onions.
2. With only pickles, no onions.
3. With neither pickles nor onions.

#2 was specifically for me. #3 was specifically for my sister. #1 was for everyone else. Three different potato salads. That’s how awesome my grandma was.

I miss that lady.

My grandpa has since taken over potato salad duty and he tries, but it’s just not the same. (Beets in potato salad, Grandpa? Really?)

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In my opinion, potato salad should not be tampered with. Same goes for egg salad. No celery, onions or olives, thank you very much.

When I used to make egg salad it had four ingredients: eggs, mayo, pickles and salt.

As a vegan, my tofu egg salad is almost as simple.

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This is one instance where it’s not necessary to press your tofu. Drained and crumbled will do the trick.

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Color matters.

You know how green things taste mintier than white things? I believe that no egg egg salad should be yellow. Tofu and vegenaise are both white, thus the addition of mustard and turmeric.

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And the key ingredient: the pickles. Dill only. Sweet pickles are disgusting. Word.

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Spread on some herby focaccia, it tastes like a summer BBQ.

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No onions, please.

Or beets.

No Egg Egg Salad

Ingredients

1 package extra firm tofu, drained and crumbled
1/4 cup chopped fill pickles
1/4 cup vegenaise
1/2 tsp seasoning salt
1/2 tsp turmeric
1 tsp mustard

Combine all ingredients in a medium bowl. Chill to best meld flavors.

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3 responses »

  1. this looks delicious.

    Reply
  2. Oh.my.goodness…I needed this today. Thank you 🙂

    Reply
  3. This looks awesome – and you’re hilarious!
    Sophia 🙂

    Reply

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