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Easy Vegan Egg Salad

An easy tofu free vegan egg salad recipe.
Prep Time8 mins
Total Time10 mins
Servings: 4
Author: Nikole Goncalves

Ingredients

Lemon Dill Egg Salad

  • 1 cup chickpeas
  • 1 cup white kidney beans
  • ¼ cup vegan mayonnaise
  • 1 tbsp. capers
  • ½ lemon juiced
  • 1 green onion sliced
  • 1 tsp. fresh dill
  • ¼ tsp. paprika
  • ½ tsp. turmeric
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

Sandwich Toppings

  • Dark rye sliced bread
  • Boston lettuce
  • Sliced tomato
  • Sliced dill pickles
  • Alfalfa sprouts

Curry Egg Salad

  • Add ¼ tsp. yellow curry powder to recipe above

Wrap Toppings

  • Collard greens
  • Julienned carrots
  • Red pepper sliced
  • Tomato sliced
  • Alfalfa sprouts
  • Radish sliced

Instructions

Directions

  • Place all ingredients into a food processor and pulse for roughly 15 seconds until smooth with a bit of texture.
  • Next, assemble your wrap or sandwich with desired toppings and enjoy!

Notes

*Best when stored in an airtight container and refrigerated overnight.