1. Tofu

If working with a recipe that mainly consists of eggs, tofu is the best way to go. 1/4 cup of tofu is equivalent to one egg and it makes it a delicious way to make quiches and custards. As such, tofu is tasteless, but can be flavored to your liking and offers the same health benefits that eggs have, if not more. It is high in protein and contains nine amino acids. In addition, it is high in iron, selenium, manganese, and calcium. 

Recipe Tips: If you'd like to prepare vegan deviled eggs, add a pinch of turmeric into the tofu mixture to turn it a golden color. Be sure to mix well. Furthermore, when choosing to cook with tofu instead of eggs, remember to opt for the soft kind of tofu, as the firm one will make it difficult to blend. And avoid tofu that has been pre-seasoned because it will intervene with the taste and texture of your dish. 

For an egg white replacement, aquafaba is it. It is the water in which beans and chickpeas are cooked in. It can replace eggs in meringues and marshmallows. It is rich in carbohydrates, proteins and antioxidants as the ingredients of the seeds have migrated into the cooking water. Furthermore, those proteins turn the water into a consistency that is similar to egg whites which you can mix and create a foamy texture for your creamy recipes. 

Recipe Tips: You can add vanilla or sugar into the mixture if you are making something sweet. Bear in mind the following information:
3 tbsps. aquafaba substitute one egg.
2 tbsps. aquafaba substitute one egg white.

3. Flaxseeds

One of the tastiest ways to replace eggs is to use flaxseeds giving your dish a nutty flavor. They are loaded with many nutrients, making them a superfood. They are packed with protein, omega-3 fatty acids, fiber, calcium, iron, magnesium, phosphorous and almost all B-vitamins. 

Recipe Tips: Grind the flaxseeds in a coffee grinder and mix one tablespoon flaxseeds with 3 tablespoons water to replace one egg. Then let the mixture sit for 30 minutes prior to adding it into your cooking mixture. 

When it comes to baking sweet recipes like pancakes, cakes, muffins and so on, bananas are the most popular replacement. If you love the taste and smell of bananas it will make your cakes irresistible. Ripe bananas, in particular, can bind all the ingredients together due to the fact that they are high in moisture and have a creamy texture. They can moderate blood sugar levels, improve digestion and promote weight loss, making them a healthier alternative to eggs. 

Recipe Tips: Use 1/2 a ripe banana as a substitute for one egg. 

5. Pumpkin

Pumpkin can be used similarly to potatoes in baking recipes. It can be used for cookies, cakes, bread, and muffins, and will give the baking mixture more moisture to work with and can give color to a delicious cake butter, particularly during the fall. Furthermore, using pumpkins instead of eggs can be beneficial to your overall health. They are rich in antioxidants and potassium which can help regulate blood pressure. They are high in protein and fiber and are low in calories which makes it a healthier alternative to eggs.

Recipe Tips: 1/4 cup of mashed pumpkin is equivalent to one egg. Remember not to add an excess amount of pumpkin because it naturally has a strong taste. Be sure not to overdo it, as you will lose the taste of the other ingredients.