Combine milk, agar-agar powder, and kala namak in a saucepan and bring to a boil.

Pour into egg shaped molds or a 9×13 inch baking pan.

Refrigerate for 20 to 30 minutes until hardened.

Once hardened, remove egg shapes from molds or use a knife to cut the eggless whites into egg shapes.  Could also use an egg-shaped cookie cutter. 

Scoop out center of whites to make a place for the yolks.

Add eggless yolk ingredients to a high-speed blender and process until creamy. If needed add extra mayo fo smooth and squeezable consistency.

Using a pastry bag or a zip lock bag with the corner snipped, squeeze yolk mixture into the egg shapes.