The Best Vegan Egg Salad

Vegan Egg Salad with secret ingredient is just as good as the real thing!

Yes, I called it the best Vegan Egg Salad, because it really is the best. I’ve made and tried a lots of vegan versions of this classic and this is my absolute favorite. Both the texture and the flavor is on point, plus the recipe is simple to make and perfectly customizable. Great for barbecue or potlucks, or serve on bread with lettuce and veggies as a delicious sandwich.

Tofu is a popular substitute for egg salads, most recipes you find use it as a main ingredient. Don’t get me wrong, I love to use tofu as an egg. We make scrambled tofu for breakfast at least once a week, I use it in casseroles as a hard boiled egg, and I love tofu for omelettes. But for egg salad, I found something that works even better!

The idea is not mine, so I can’t take credit for it, but it’s genius. Not long time ago I bought an ‘egg-free’ salad from the German brand Green Heart and I had to triple check it’s really made without eggs, because it tasted so real. I directly jumped to the ingredient list to see what the egg part is made of.

PASTA ❤️

The secret ingredient is pasta. Or something made out of dough (German language is confusing). In that very second I knew I have found the perfect egg substitute.

Already next day I had to try it out and I have to say I wasn’t disappointed. And I’m sure you also won’t be. Pasta as an egg white for egg salad works so well! The trick for using pasta is that you have to make sure you chop it into small pieces, otherwise you end up with just a pasta salad.

I find that chopped fusilli works best here, but some other types can be also used. Mashed chickpeas are the egg yolk in this salad, and the rest is the usual: mayo, mustard, onion, pickles, etc. Black salt will give your salad an egg-y, sulfur-like taste, so use it if you have some.

As always, the recipe is totally customizable. I like my egg salad with this ratio of ‘wet’ and ‘dry’ ingredients, it’s the usual version here in Germany. But if you like it with less or more mayo, don’t hesitate to adjust the recipe. I use here half mayo and half soy yogurt to make it just a little lighter, but using only mayo is absolutely fine too.

A little onion and pickles are always good in egg salads, but these are of course also totally optional. You can add more things to your salad if you prefer, such as green onions, red onions, celery, apple, parsley, dill, sweet pickle relish, or corn (weird, I know, but it’s popular in Hungary).

Serve this vegan egg salad on a toast, or as a side for grilled goods, or baked potato. Or of course stuffed into a sandwich or tortilla.

If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎

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