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Easy Vegan Egg Salad
An easy tofu free vegan egg salad recipe.
Prep Time
8
minutes
mins
Total Time
10
minutes
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.