I realized that my previous comments about the Eggless Egg Salad recipe may have been premature. Turns out that I totally skipped a part of the recipe. :)
Anyway, last night I made up this Eggless Egg Salad recipe, using Nayonnaise instead of mayonnaise. The end result (today’s lunch) was amazing. It really tastes very similar to egg salad and the consistancy was right on. Plus, the added bonus of soy protein with very little (if any) cholesterol! Next time, I will likely take one of the reviewer’s suggestions and use extra firm tofu (rather than just “firm” tofu) and dijon mustard (instead of regular mustard) to make it even better.