As a pre-vegan kid I’d make a big bowlful of egg salad for the family every Saturday. It was bamsimple to make…after awhile I could do it with my eyes closed (okay, not the egg boiling part). Mine always ended up in sandwiches, smashed in thickly between two stout pieces of bread. Then straight outside for treeclimbing, baseball and lots of backcountry biking.
Miriam’s recipe comes as close as I’ve ever had to that Saturday Sandwich…you gotta try to get the kala namak cuz it gives it that yumful saltyeggy taste. You can just use regular salt if you can’t find it or don’t like that taste. Miriam’s other recipes are just as rich, filling and creative. She grew up working in her Greek parents’ London restaurant so she knows how to cook deliciousness from many world cuisines! Give her Apple Filo Pie a try too for National Apple Pie Day!
First Proper & Best-Ever Vegan ‘Egg Mayonnaise’ (Egg Salad) Sandwich
instant mashed potato flakes or powder
kala namak (black salt)*
Orgran egg replacer (or Ener-G in the US)
firm silken tofu
fresh chopped chives (optional)
ground pepper (optional)