This must be the egg industry’s favorite time of the year. There’s Easter eggs, egg-rich Easter cakes and cookies, Easter brunch omelets, casseroles and eggs Benedict (eggs atop English muffins and in the Hollandaise sauce). Eggs also play a big part at Passover. They’re on the Seder plate and in matzo balls, kugels and Passover desserts. Eggs, though, aren’t all they’re cracked up to be for cholesterol avoiders, allergic folk (eggs are among the top eight food allergens) and vegans. Plant-powered egg alternatives mean we still get a place at the holiday table.
Four plant-based brands offer traditional mayonnaise’s rich flavor and texture without the cholesterol. They’re chicken-pleasingly eggless and proudly non-GMO verified, too.
Find Just Mayonnaise and its vegan mayonnaise peers in the refrigerated section at Whole Foods, natural food stores and some supermarkets. Like traditional mayonnaise, they get their bright flavor from lemon, vinegar and mustard. What they don’t have — preservatives or traditional mayo’s 5 milligrams of cholesterol per tablespoon. Everyone wins. Even the chickens.