Vegan Egg Salad – Vegan Heaven

Published: March 17, 2023 · Modified: March 17, 2023 for Theirs · This post may contain affiliate links · Leave a comment

If you’re looking for a vegan version of the classic egg salad, you should try this recipe! This vegan egg salad looks a lot like the real thing and is amazing as a sandwich filling or side dish!

Why this recipe works

Classic egg salad usually includes hard-boiled eggs and mayonnaise, and of course it’s not vegan. But it is very easy to make a vegan version that tastes like real egg salad! It’s actually crazy how much it tastes like the real thing.

The eggs are replaced with a combination of penne puree and chickpeas, which provide a similar texture and protein content. Also, I added small pieces of tofu that look like hard-boiled eggs in this salad.

To create the creamy texture, I used vegan mayonnaise made with plant-based ingredients such as soy milk and canola oil and mustard. The salad is then seasoned with chopped chives, dill, lemon juice and nutritional yeast to add flavor.

Kala Namak, Himalayan black salt, gives the plant-based egg salad an egg-like smell and taste. Turmeric gives it its typical yellow color.

This vegan egg salad can be served in a number of ways, including: on toast, as a sandwich filling or as a side dish. It is a healthy and delicious option for those who follow a vegan lifestyle, or for anyone who wants to reduce their consumption of animal products.

The recipe is super easy to do and it’s high in protein and the perfect alternative to traditional egg salad! It’s perfect for brunch or a delicious weekend breakfast.

What is included in this recipe?

• tofu – You need firm tofu for this recipe.
• penny – Regular penne or other small tube-shaped pasta. Cook the pasta according to package directions before starting this recipe.
• chickpeas – canned chickpeas. You can also use dried chickpeas and cook them in your Instant Pot.
• Vegan May – store bought or homemade.
• mustard – Dijon mustard.
• Nutritional yeast – adds a nutty and cheesy taste.
• turmeric – gives the vegan egg salad a beautiful yellow color.
• garlic – I used a clove of garlic.
• Lemon juice – fresh lemon juice.
• Kala Namak – also called black Himalayan salt. It is a type of rock salt that is mainly used in South Asian savory dishes. It has a very strong egg-like smell that comes from its sulfur content. It gives the plant-based egg salad an egg-like smell and taste.
• Dill and Onion – both fresh.

How to make this recipe

1. Step: Cook the penne according to package directions. I like to do this the night before. Drain and rinse the chickpeas. Next, place the penne, chickpeas, vegan mayo, garlic, turmeric, lemon juice, mustard, and nutritional yeast in a food processor.

2. Step: Process until you have a thick paste.

3. Step: Transfer the mixture to a bowl.

4. Step: Cut the tofu into small pieces (about 2.5 inches).

5. Step: Finely chop the dill and chives.

6. Step: Add the chopped herbs and tofu to the vegan egg salad.

7. Step: Stir well and season with black pepper.

8. Step: Serve on two slices of toast and sprinkle with watercress.

Recipe notes

• I used store bought vegan mayonnaise for this recipe to keep things as easy as possible. But it’s super easy to make vegan mayonnaise at home with soy milk, canola oil, apple cider vinegar, and lemon juice.
• I love serving this vegan egg salad on rustic bread with watercress and radishes, but it’s also great with potato salad, coleslaw, or mashed potatoes.

Frequently asked questions

How long does this salad last?

Stored in an airtight container in the fridge, this vegan egg salad will last up to 4-5 days. Make sure you don’t leave it at room temperature after you prepare it.

can i freeze it

No, I would not recommend freezing this salad because freezing will change its texture. It will become a bit grainy and not as creamy anymore. However, you can store leftovers in the refrigerator for several days.

Can I make it gluten free?

Yes, you can easily make this recipe gluten-free using gluten-free pasta.

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