Egg mayo… Egg salad… whatever you call it, this simple vegan version is a game-changer!
Here in the UK, we’re all about our egg mayo sandwiches. But apparently, our American friends call it egg salad. Salad? With eggs? 🤔 Either way, this recipe is for a vegan version of that classic sandwich filler. So, whether you’re team egg mayo or team egg salad, this easy recipe is sure to become a staple in your kitchen. Trust me, it’s so good, you might just start calling it your favourite.
😋 Why this recipe works!
This easy vegan egg salad is a delicious plant-based alternative to the classic. Creamy mashed chickpeas and tofu replicate the familiar texture, while a hint of kala namak (black salt) adds that unmistakable eggy flavour. A touch of turmeric lends a vibrant yellow colour. Inspired by a similar version I had while I was in Germany, this simple recipe is sure to become a staple in your vegan kitchen for the summer.
📝 Ingredient notes
Tinned Chickpeas: These are the base of our vegan egg salad, providing a creamy texture and a good source of plant-based protein and fibre. If you prefer, you could use cooked chickpeas instead but I found it doesn’t make much difference in this recipe.
Vegan Mayo: This is the binder that holds everything together, adding creaminess and richness. Also, why would we call this egg mayo…
Dijon Mustard: A touch of Dijon adds a subtle tang and complexity to the flavour profile. Feel free to substitute with any mustard you like or just leave it out if you prefer.
Firm Tofu: Tofu provides a protein boost and absorbs flavours well, giving the salad a more “eggy” texture.
Kala Namak (Black Salt): This is the secret ingredient that gives our egg salad it’s signature eggy flavour. It’s a volcanic rock salt with a sulphurous aroma that mimics the taste of eggs. It’s not actually that salty, so we will still add normal salt later.
Turmeric: This spice adds a beautiful yellow colour and a subtle earthy flavour. It’s also packed with antioxidants.
Salt and Pepper: Classic seasonings to enhance the flavours and bring everything together. Adjust to your taste.
🥣 How to make vegan egg salad
- Prepare Chickpeas: Rinse and drain a tin of chickpeas. Add them to a mixing bowl and mash with a fork until mostly smooth. If you prefer a chunkier texture, mash less thoroughly.
- Incorporate Tofu: Add 200g of tofu to the bowl with the mashed chickpeas. Mash the tofu with a fork to a similar consistency as the chickpeas or dice it into small or large pieces if you prefer a chunkier egg mayo.
- Grind and Add Spices: For the spices, add 1 teaspoon of black salt (kala Namak). If your black salt is coarse, like mine, grind it into a powder using a pestle and mortar. If your black salt is already a powder, you only need about half a teaspoon. I also add turmeric and normal salt at this time. Mix well to ensure all the spices are evenly distributed throughout.
- Mix in Condiments: Add your desired amount of vegan mayonnaise and mustard to the bowl. I found that about 8 tablespoons of mayo works well for me. Mix the contents thoroughly to combine the flavours and distribute the condiments evenly.
- Taste and Adjust: Taste the vegan egg salad mixture and adjust the seasonings to your liking. Add more salt, or mayonnaise as needed.
- Serve and Enjoy: Serve your vegan egg salad on your choice of bread (like white bread with vegan butter) or as part of a salad or sandwich.
💡 Tips for getting it right!
- Make it chunky or smooth: Adjust the texture of your egg salad by mashing the chickpeas and tofu more or less, or even dicing the tofu for added bite.
- Kala Namak is Key: This black salt is the not-so-secret ingredient that gives your vegan egg salad that unmistakable eggy flavour and aroma. It really is essential, so if you don’t have it I would recommend grabbing some. I’ve had the same jar for years, it really goes a long way.
🎨 Potential variations
- Curry Egg Salad: Add a teaspoon of curry powder and a pinch of cumin for an Indian-inspired twist.
- Cheesy Egg Salad: Stir in a couple of tablespoons of nutritional yeast for a cheesy, umami flavour that complements the black salt beautifully.
🍽️ How to use
This versatile vegan egg salad is perfect for spreading on sandwiches, stuffing into wraps or pita bread, or enjoying as a dip with crackers or veggies. It’s also a delicious topping for salads or baked potatoes.
🤔 Frequently asked questions
What can I use instead of kala namak (black salt)? Kala namak is the key to that eggy flavour, unfortunately there isn’t really a good substitute.
Kala namak is the key to that eggy flavour, unfortunately there isn’t really a good substitute.
Can I use a different type of tofu?
Firm tofu works best for a texture similar to egg salad, but silken tofu could be used for a smoother, creamier consistency, or even extra firm if you want more solid chunks.
How long does vegan egg salad last in the fridge?
Stored in an airtight container, this egg salad should stay fresh for 3-4 days in the refrigerator. I found it actually gets better if left in the fridge for about 24 hours. So making it ahead of time is a good shout.
Can I freeze vegan egg salad?
It’s not recommended to freeze this egg salad, as the texture can become watery upon thawing. It’s best enjoyed fresh!
I don’t like the taste of turmeric. Can I leave it out?
Yes, you can omit the turmeric if you don’t like its flavour. The egg salad will still be delicious without it.
Vegan Egg Salad
Equipment
Ingredients
- 400 g Tin chickpeas
- 8 tbsp Vegan Mayo
- 1 tsp Dijon mustard
- 200 g firm tofu
- 1 tbsp Black salt 1/2 tsp if powdered
- 1/2 tsp Turmeric
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Mash chickpeas in a bowl until mostly smooth.
- Add tofu and mash to the same consistency.
- Mix in vegan mayo, mustard, and spices (1 tsp ground kala namak or ½ tsp powdered, turmeric, and salt).
- Taste and adjust seasonings.
- Serve on bread, in a salad, or as a sandwich.
Notes
- For a chunkier egg mayo, mash the chickpeas and tofu less or dice the tofu.
- Approximately 8 tbsp of vegan mayo works well.
- Adjust spices to taste preference.