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!
- Prep Time: 5 Minutes
- Cook Time: 0 Minutes
- Total Time: 5 minutes
- Yield: 4 Servings 1x
- Category: Main, Side
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 2 14oz Cans Diced Hearts of Palm (about 3 1/2 Cups)
- 1/2 Cup Vegan Mayo (or store-bought)
- 1/2 Cups Chopped Green Onion
- 2 to 3 Tsp Nutritional Yeast
- 1 Tsp Yellow Mustard (or Dijon)
- 1/2 Tsp Turmeric
- 1/4 to 1/2 Tsp Paprika
- 1/4 to 1/2 Tsp Black Salt
- Salt + Black Pepper (to taste)
Instructions
- Drain and rinse the 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 before adding them to the bowl.
- Use a potato masher or a large fork to mash the diced hearts of palm just enough so that the small cubes are slightly more crumbled and not fully intact.
- Add the other ingredients to the bowl of mashed heart of palm and mix everything to combine. Taste and adjust seasonings if needed.
- Chill the vegan egg salad in the fridge for at least 30 minutes of until ready to serve.
Notes
- 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.
Nutrition
- Serving Size: 1 Serving
Find it online: https://strengthandsunshine.com/vegan-egg-salad/
