Vegan Egg Salad

The best Vegan Egg Salad recipe! This eggless egg salad is made without tofu or chickpeas. It's healthy, low-carb, and naturally gluten-free and allergy-free. Rich and creamy with that same eggy taste you love, but 100% plant-based! Meal prep a batch and use it as a quick and easy sandwich filling, toast, or salad topping for lunch or breakfast throughout the week!

Look no further! The solution for a healthy vegan soy-free eggless egg salad is here! No tofu, no beans or legumes, and definitely nothing artificial! Quite a conundrum, but nothing is impossible on Strength and Sunshine. This vegan egg salad uses a secret 100% plant-based ingredient that's just an underutilized veggie but works in so many copycat vegan recipes! From calamari to lobster, and mozzarella sticks, hearts of palm is showing off its versatility again in this recipe!

The Best Vegan Substitute For Egg Salad

It's not tofu and it's not chickpeas. Without using soy, beans, legumes, or store-bought "JUST Egg" processed formulations, the best vegan substitute is a jar of hearts of palm! This all-veggie alternative has the perfect texture, neutral taste, and unique transformative versatility! You're able to keep the recipe vegan and top allergen-free, plus it's low-carb and low-calorie so you can jazz it up with even more vegan mayo or serve it on your favorite gluten-free bread!

Hearts of palm are highly nutritious with 40 calories and 4g of protein per cup, 17 amino acids, as well as vitamins, minerals like potassium and iron, and healthy fiber. They are the edible inner core of certain palm trees and have a slightly nutty, vegetal, neutral flavor, with a smooth creamy texture.

The Secret To Making Vegan Egg Salad Taste Eggy

A pinch of Himalayan Black Salt, Kala Namak, is the secret flavoring addition that will add that iconic eggy, sulfur-like taste to your eggless egg salad. While this ingredient is optional as it can be hard to find, but, will become one of those pantry staples in most vegan kitchens! It has a dark purplish black hue and even has a slight pungent sulfur smell due to the high sulfur content (but the flavor is mild and pleasant!) If you don't have this secret ingredient on hand, don't worry, the combination of other flavoring ingredients will still give you a nice eggy flavor!

Why You'll Love This Recipe

Beyond just being healthy, this recipe is so quick and easy, made in just 5 minutes with minimal ingredients and no cooking required! This homemade vegan egg salad recipe is:

• Gluten-Free & Grain-Free
• Vegan & Vegetarian
• Low-Carb, Keto, Paleo
• Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Fish-Free, Shellfish-Free, Corn-Free, Coconut-Free)
• Kid-Friendly
• Quick & Easy, 5 Minute Make-Ahead Recipe
• Simple, Budget-Friendly, & Customizable
• Healthy Lunch, Breakfast, Sandwich Filling, or Topping

Ingredients In Vegan Egg Salad

• Hearts of Palm: Jarred or canned hearts of palm but here's the secret. You can still make this recipe with whole or salad-cut varieties, but if you look a little closer like I did, you can find diced heart of palm (it was labeled as "cut")! It made the job of mashing so much easier since the heart of palm didn't need to be cut up into pieces beforehand. I found them near the other Spanish ingredients in Walmart so this kind is pretty accessible. If not, you can just slice or dice the whole ones yourself before adding them to a bowl to mash!
• Vegan Mayo: For mayonnaise, you can use my homemade vegan mayo or a store-bought variety like Hellman's eggless mayo (which is the best and allergen-free!)
• Green Onion: Green onion or scallions if you prefer to call them that, even chives work! A little fresh green and oniony goodness goes a long way in amplifying the flavors in this salad.
• Nutritional Yeast: The nutritional yeast adds an umami, slightly nutty, cheesy flavor while also adding protein and essential vitamins and minerals to the eggless egg salad.
• Mustard: Mustard adds that nice spicy zing to the salad. I prefer to keep it classic and use yellow mustard, but you can also use Dijon, if you prefer.
• Seasonings: Salt, black pepper, and paprika to taste. But to make this recipe taste and look like a real egg salad, you'll need turmeric and black salt. Turmeric adds that lovely yellow color, while black salt (Kala Namak) adds the eggy sulfur-like taste of an egg to this eggless recipe.

Ingredient Add-Ins & Substitutions

• No Mayo: If you don't want to use vegan mayo, you can also use plain unsweetened vegan yogurt. Look for a Greek-style variety for extra creaminess. If you use yogurt, mix in 2 teaspoons of white vinegar before adding the yogurt to the recipe.
• More Veggies: For a little extra crunch you can add in diced celery, minced carrots, pimentos, or bell pepper.
• Extra Creaminess: Add in some mashed avocado or a scoop of hummus for more creaminess or healthy fats and protein.
• Spices & Flavors: You can add some curry powder, chili powder, fresh minced garlic or garlic powder, a splash of hot sauce, or some smoked paprika.
• Herbs: Fresh or dried dill or parsley are a beautiful addition to the salad.
• Pickles: Add a few teaspoons of pickle juice, dill relish, or minced dill picked to the vegan egg salad because who doesn't love that pickle tang!?

How To Make Vegan Egg Salad

1. Drain and rinse your hearts of palm. If using whole or salad cut, dice the hearts of palm before adding them to a large bowl. If using diced, just drain and rinse.
2. Use a potato masher or a large fork to mash the diced hearts of palm so the small cubes are slightly more crumbled and not fully intact. As shown above.

3. Add the other ingredients to the mashed hearts of palm.
4. Fold and mix everything together to fully combine.

5. Taste test and adjust any seasonings you want before chilling the salad in the fridge.
6. When you're ready to serve, mix everything together to loosen it up again and enjoy!

Serving Suggestions

You can enjoy this vegan egg salad on its own or you can use it as a filling for a vegan egg salad sandwich with gluten-free bread or in a hoagie roll or bun. You can also serve it on gluten-free toast or on a bagel for a healthy breakfast. Try it in a wrap, in lettuce cups, with crackers, or as a salad topping. It would be great on this spring salad or this kale salad!

Storage & Make-Ahead Instructions

• Leftovers: You can store leftovers in an airtight container in the fridge for up to 7 days.
• Make-Ahead: Ideally you will meal prep and make this eggless egg salad recipe ahead of time as it allows the flavors and colors to develop. Keep it stored in the fridge for up to 7 days.
• Freezing: I do not recommend freezing this heart of palm egg salad. Once thawed the texture will be off and the salad will be more watery than creamy.

Additional Tips & Tricks

• The longer you allow the vegan egg salad to chill in the fridge the better! It gives the hearts of palm time to absorb the flavors and for the salad to thicken. It also allows the turmeric time to become more vibrant so your salad has a more enhanced yellow color!
• Do you have to cook hearts of palm? Nope! Canned and jarred hearts of palm come ready to eat as when they are harvested from the inner core of certain palm trees they need to be boiled and preserved in salted water right away. They'll always come "pre-cooked" and ready to go.
• Scale it! This recipe is easy to scale and make a larger batch. Just increase the qualities proportionally and always taste test to adjust any seasonings further.

More Delicious Vegan Salads:

• Vegan Chickpea Tuna Salad
• Southern Potato Salad
• Mexican Street Corn Salad
• Classic Italian Pasta Salad
• Italian Tomato Salad
• Classic American Macaroni Salad

Print

Mind-blowing? Yes! Delicious? Yes! Healthy? Yes! This will be the only vegan egg salad recipe you'll ever need!

So tell me:

+ Are you an egg salad fan? I was never a fan of the real thing...

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