There’s a product called Ener-G Egg Replacer and I use it to great success for eggs in dough. It won’t make a dough “eggy” like is needed for challah or egg bagels, but it’ll work as a binder in other baking recipes, as far as I can tell, perfectly. I’ve never had anyone ask “did you do something different here?” when tasting my baked goods, even if they’ve had my egged versions previously.

I used to use it just for making food for my vegan pals but now I’ve just been using it whenever eggs are called for.

Thats how All Dressed chips are made.