Heidi Thornton's Egg Free Egg Salad

Nothing beats an egg salad. Whether it's in a sandwich or a side dish at a BBQ, egg salad a traditional, homely favourite. Along with boiled eggs, mayonnaise is one of the key ingredients, and a touch of curry powder and a sprinkle of chives gives it that extra kick.

But what if you're allergic to eggs, or simply don't have any on hand? Everyone should be able to enjoy this tasty salad, and now they can! Tofu and butter beans are a great substitute for the eggs in this Egg-Free 'Egg' Salad, providing you with a hit of protein to help keep you full. Melrose Egg-Free Organic Sunflower Mayonnaise ensures that the recipe remains free of eggs, yet is still delightfully smooth and creamy. How good is that?

My favourite way to enjoy this Egg-Free 'Egg' Salad is with fresh or toasted wholegrain bread, baby spinach leaves, fresh tomato and extra cracked pepper! It makes for a perfectly nutritious and delicious lunch.

Egg-Free 'Egg' Salad

Ingredients

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 (or 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

Method

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