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Eiersalat ohne Ei, vegan
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Vegan Egg Salad

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.
Course dinner & lunch
Cuisine Swiss
Keyword egg salad sandwich, egg salad vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings*
Calories 466kcal
Author Velvet & Vinegar

Equipment

  • Food Processor optional

Ingredients

  • 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

Instructions

  • 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).

Notes

*you only need whole wheat bread if you're going to make sandwiches.

Nutrition

Calories: 466kcal | Carbohydrates: 32g | Protein: 5g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 316mg | Potassium: 101mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg