This week I begin a new job that has everything going for it, including great colleagues, beautiful setting, and a spacious yet cozy office. The one major adjustment I have to make is planning to pack a lunch. At my previous job, I could walk to any number of eateries, including the cafe at the local Whole Foods. Although I aspired to bring my lunch on a regular basis, I knew I never really had to. So this week I’m getting my act together. A couple of weeks ago, I had hankering for a vegan version of egg salad, which is odd, because I never really ate egg salad before I became vegan, and it wasn’t something my mother made often when I was a kid. She did make a very mustardy macaroni salad, though, which I think of as quintessentially Midwestern, and sometimes I mimic her recipe with my own veganized version, using lots of dill relish, yellow mustard, and vegan mayonnaise. I usually buy Nasoya’s light mayo, but used Just Mayo for the first time …