Eggless Vegetable Mayonnaise Recipe – Quick Indian Salad Sandwich Filling

Last Updated on 6 months ago by Neha Deshmukh

Eggless Vegetable Mayonnaise Recipe – Quick Indian Salad Sandwich Filling

Hey everyone! If you’re anything like me, you’re always looking for quick, easy, and delicious ways to jazz up your lunches or snacks. This Eggless Vegetable Mayonnaise is a total lifesaver. I first made this when my kids were little and needed something they’d actually eat in their sandwiches – and it’s been a family favorite ever since! It’s creamy, crunchy, and packed with fresh veggies. Plus, it’s totally eggless, making it perfect for everyone.

Why You’ll Love This Recipe

This isn’t just any mayonnaise salad. It’s a vibrant, flavorful mix that’s incredibly versatile. It’s fantastic as a sandwich filling, a dip with crackers, or even a side dish with a light meal. It comes together in under 30 minutes, and honestly, it tastes even better the next day after the flavors have had a chance to meld. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 medium to large carrot
• 1 medium to large potato
• ½ – 1 cup green peas
• 1 cup chopped french beans
• ¾ to 1 cup Eggless Mayonnaise
• 1 small celery stick (finely chopped)
• Salt, as required
• Black pepper powder, as required

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the eggless mayonnaise. It’s readily available in most Indian supermarkets these days, but you can also find some fantastic recipes online if you prefer to make your own.

Now, about those veggies! Traditionally, this salad uses a mix of carrots, potatoes, and beans. But honestly, feel free to get creative. I’ve seen variations using beetroot, corn, or even peas and cauliflower. It really depends on what you have on hand and what your family enjoys.

Speaking of regional variations, in some parts of India, people like to add a squeeze of lemon juice for extra tang. And if you’re feeling ambitious, homemade mayonnaise takes this to another level – though store-bought works perfectly well for a quick weeknight meal!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, give your carrot, potato, french beans, and peas a really good rinse.
2. Now, you need to cook them until they’re fork-tender. You can boil them, steam them, or even use a pressure cooker to speed things up. I usually boil mine for about 15-20 minutes.
3. Once cooked, drain the veggies and let them cool completely. This is important, otherwise, you’ll end up with a warm, soggy salad!
4. While the veggies are cooling, peel and dice the potatoes and carrots into small, bite-sized pieces. Chop the cooked french beans as well.
5. In a nice big mixing bowl, add the eggless mayonnaise and whisk it until it’s smooth and creamy.
6. Add the diced vegetables, chopped celery, salt, and black pepper to the mayonnaise.
7. Give everything a good mix until it’s all nicely combined. Don’t be afraid to get in there with your hands!

Expert Tips

• Don’t overcook the vegetables! You want them to have a little bit of bite. Mushy veggies = mushy salad.
• Cooling is key. Seriously, let those veggies cool down completely before mixing.
• Taste as you go. Adjust the salt and pepper to your liking.
• For a smoother texture, you can lightly mash the potatoes before adding them to the salad.

Variations

This recipe is super adaptable. Here are a few ideas to spice things up:

• Vegan Adaptation: Swap the eggless mayonnaise for a good quality vegan mayonnaise. It’s that simple!
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: My friend Priya loves to add a tiny pinch of chili powder for a little kick. It’s delicious!
• Festival Adaptations: This is perfect for picnics, potlucks, or as a light side dish during festivals. It’s especially refreshing during the warmer months.

Serving Suggestions

There are so many ways to enjoy this Eggless Vegetable Mayonnaise!

• Spread it generously on bread for a classic sandwich.
• Serve it with crackers or veggie sticks as a dip.
• Use it as a filling for wraps or rolls.
• Pair it with a simple salad for a light and satisfying meal.

Storage Instructions

Leftovers? No problem! Store the vegetable mayonnaise in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it sits, but a quick stir will bring it back to life.

FAQs

1. Can I use different vegetables in this mayonnaise salad?

Absolutely! Feel free to experiment with whatever veggies you have on hand. Corn, peas, beetroot, and cauliflower all work beautifully.

2. How can I adjust the consistency of the vegetable mayonnaise?

If it’s too thick, add a little more mayonnaise. If it’s too thin, add a bit more of the diced vegetables.

3. What is the best way to store leftover vegetable mayonnaise?

In an airtight container in the refrigerator for up to 3 days.

4. Can this be made ahead of time? If so, for how long?

Yes! You can make this a day in advance. In fact, the flavors actually develop even more overnight.

5. Is it possible to make eggless mayonnaise at home for this recipe?

Definitely! There are tons of recipes online for homemade eggless mayonnaise. It takes a little extra effort, but it’s worth it if you want to control all the ingredients.

Enjoy! Let me know in the comments how yours turns out. I love hearing from you all!