Use tofu instead of eggs to make mayonnaise. Seemed to be more malleable after sitting in the fridge.
1 pkg Tofu (240g) (Be sure to squeeze any extra water out)
2 tbsp cider or white vinegar
1 1/2 tbsp table mustard
1 tsp honey or sugar (optional)
2 tbsp cooking or olive oil (optional)
Salt & pepper to taste
Garlic powder (optional)