<<Disclaimer: Verify this information before applying it to your situation.>> Dear Listmates: I didn't get a "huge" response about my question on egg substitutes, but I did receive some very helpful suggestions. One gave me the name of an eggless mayo called Nayonnaise, and stated the nonfat variety did not contain the canola oil (which I am allergic to also), and the distilled vinegar was from corn; this was confirmed recently with the company. This same person gave me a recipe for a mayo made from tofu. I tried it, but I prefer the Vegenaise that I just discovered at my local health food store. Here is the recipe if you'd like to try it: Here it is: 6 ounces of Silken Tofu, well drained, 1 1/2 to 2 tablespoons lemon juice or vinegar, 2 tablespoons oil, 1/2 teaspoon salt, dash of pepper, and a dash of Dijon Mustard. Combine all ingredients in a blender for about 20 seconds, until smooth. I also tried a recipe in one of Carol Fenster's books, but I still think I'm a bit partial to the Vegenaise. Here is a recipe for egg substitution from fellow Listmate Adele Koenen, which was previously posted to the List: 1C flaxseeds 3C water Grind the seeds in a blender till mostly all are broken. Pour water into saucepan, and stir in flaxseed meal till well blended and lumps are mashed out with a fork. Bring to a boil over medium heat, stirring constantly to prevent lumps. After three minutes, remove from heat and allow to cool. Use 2 heaping Tablespoons to replace each egg in breads, cookies, muffins, pancakes. Does not bind puddings or sauces! Store refrigerated in an airtight container for up to two weeks. Caution: cool completely before adding to yeast breads or you might kill your yeast. Thanks to all who responded. All of you are so extremely helpful! Cecilia Vohl [log in to unmask]