A vegan egg salad – simple, easy to prepare and so incredibly delicious that your mouth will water. A classic that no Easter celebration should be without. But it is also an absolute highlight for lunch put between two crispy slices of bread. And of course, it’s easy to pack up and take with you. By the way, the vegan egg salad with an extra portion of mayo convinces even non-vegans with its really authentic consistency.Jump to Recipe Print Recipe
Vegan egg salad with noodles
Be it served for Easter brunch or an Easter celebration with the extended family, as a sandwich, a half-roll, or on its own – the egg salad is simply a very popular classic. Therefore, a vegan version should definitely not be missing here on the blog. There may be a little selfish motivation behind the recipe🙈. I’ve always loved egg salad. Or even egg half-rolls I could never resist. With a vegan diet, a vegan alternative had to be found.
This version is made with noodles and doesn’t have chickpeas or tofu. If you’re looking for a high-protein egg salad version, just let me know in the comments and I’ll create tofu- or chickpea-based recipe. Although I’m sure you won’t feel that desire anymore once you’ve tried my vegan egg salad version.
Since my vegan egg salad does not contain any eggs at all, it is of course also low in cholesterol. This makes it suitable for people who watch their cholesterol levels but don’t want to do without egg salad.
World’s best vegan egg salad
I have tested myself through countless vegan egg salad versions. The most common recipes are based on chickpeas or tofu. Of course, these variants also taste really delicious. And nothing against tofu or chickpeas 😋. Only I find; with these ingredients you just don’t get the perfect egg salad consistency 100%. But maybe it’s just me.
From my point of view, the most authentic result is obtained with pasta that has been cooked for a long time. Yes, you heard right! I just gave you a free pass without feeling guilty about overcooking your pasta. In that sense, this recipe really gets everyone going. You absolutely can’t go wrong, not even overcooking the pasta. Ok, unless you leave them in the pan until all the water has evaporated 😂.
And if your pasta lover’s heart is bleeding at the thought of cooking pasta soggy, then jump over your shadow. It is worth it! It’s January 2022, we’ve just started the new year, and I’m sure you’ve also made the resolution to try new things. Now is your chance. And if you can’t shut down that voice in your head that whispers to you, “pasta perfection is al dente,” then this Mac and Cheese or Pasta Alfredo might be for you.
How to make this vegan egg salad
Two things – ok, maybe three – are important for the success of the recipe. First, you really should make sure to actually cook the pasta longer than the instructions on the package says. In order to achieve the perfect egg-like consistency, the noodles actually need to be overcooked a bit. Yes, they can be really soft and a bit mushy.
Second, it is imperative that you acquire Kala Namak. This is the only way to get the typical egg taste in your egg salad. I will tell you more about Kala Namak in the next section. And last but not least, your egg salad simply cannot be without mayo. Mayonnaise is an absolute must and no, I’m not discussing that 😆. But I’m also a real mayo fan by nature.
What is Kala Namak and why do I need it for vegan egg dishes?
Kala Namak is also called black salt and is often used in Indian cuisine. It is a salt with a sulfur-like smell. And it is precisely this sulfur, which is reminiscent of eggs, that gives vegan egg dishes their typical egg taste. When I tried Kala Namak in a scrambled tofu dish for the first time, I was really speechless. The taste is really practically one to one the same.
Less waste tips
As always, here are a few smart tips to help prevent waste:
- You can find fresh chives at the weekly market or you can grow them yourself on the windowsill.
- You can bottle vinegar in a bulk shop or, if you are adventurous and patient on the way, make your own.
- You can either buy mustard and vegan mayo in a jar or, of course, make your own.
- Turmeric is available unpackaged in bulk stores. Kala Namak is available in jars.
- You can also get elbow macaroni in bulk shops or make them yourself with a pasta machine.
Alternatives to the products used
Is it gluten-free or with other pasta?
If you are on a gluten-free diet, you can easily use gluten-free pasta. I even used it for this recipe. I used elbow macaroni, but it should also work with other noodles. However, I recommend that you use the smallest pasta possible, i.e. not exactly spaghetti.
Can I take a high-protein alternative?
Do you eat low carb or high protein? Then you could also use chickpeas or tofu as an alternative. However, I have not tested the recipe with these ingredients and the composition and quantity of the ingredients may change accordingly.
Ich bin vegan und mag gar keinen Eiergeschmack?
Ich weiss zwar nicht, wieso du dann ein veganes Eiersalatrezept suchen würdest 🤔, aber dann lässt du einfach das Kala Namak Salz weg, dann gibt es auch keinen schwefeligen Eiergeschmack.
Does the mayonnaise really have to be?
An absolute YES! It also gives the egg salad that creamy, authentic consistency. Feel free to leave it out at your own risk, or alternatively try silken tofu or plant-based yogurt. I haven’t tested either. If you just watch your shape and find that mayo is too unhealthy, then there is also the option of making vegan mayonnaise based on aquafaba or silken tofu yourself. This mayonnaise then comes without any oil at all.
Meal prep tips
You can easily prepare the vegan egg salad the day before. It will keep in an airtight container in the fridge for 2 to 3 days. It may lose some of its creaminess. Then you just add a little more sauce and it will be super creamy again.
How long does the vegan egg salad keep?
As already written, the salad will keep for 2-3 days. Maximum 4 days, but that is rather borderline.
What does the vegan egg salad go with?
- for an Easter celebration or a vegan Easter brunch
- as a sandwich
- as a filled egg roll
- in breakfast wraps/burritos
- as a filling for vegan stuffed eggs
Why you should try this vegan egg salad:
- egg free
- non dairy
- without tofu
- without legumes
- easy and quick to prepare
- tastes like real egg salad
- perfect texture
- super creamy
- perfect for Easter brunch
- grown-ups and the little ones love it
More vegan recipes for Easter brunch:
If you try this vegan egg salad, I would really appreciate your feedback here in the comments and a 5-star rating. If you share your creation of this recipe on Instagram, please don’t forget to link @velvetandvinegar and use the hashtag #velvetandvinegar. So my community and I will definitely not miss your contribution.
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Bye for now
Vegan Egg Salad
- Food Processor optional
- 75 g elbow macaroni organic
- 100 g vegan mayonnaise organic
- 1 tsp mustard organic
- 1-2 tbsp vinegar organic
- 2-3 g Kala Namak salt organic
- 1/2 tsp ground turmeric organic
- 1 bunch of chive organic
- 4 slices whole wheat bread* organic, optional
- Cook the elbow macaroni until very soft (about 15 minutes).
- Rinse off chive, let it dry and finely chop.
- Mix all the other ingredients in a bowl.
- Mash the soft pasta with a fork. Alternatively you can quickly process the noodles in a food processor until they have your desired texture.
- Mix toghether all the ingredients.
- Toast some bread slices and serve as a egg salad sandwich (optional).