Brightly flavored with fresh herbs and lemon, and textured with crunchy bits of red onion.
Egg salad sandwichsandwich
About this recipe
Guess what? You’re 1 bowl and 15 minutes away from a healthy, tasty lunch. This easy eggless egg salad recipe combines classic ingredients like vegan mayo, mustard, fresh dill and chives, salt and black pepper with JUST Egg Folded, but it’s easy to riff on it and make it your own. Add chopped green onions or a dash of kala namak (black salt) for even more eggy flavor. Try sprinkling in some cayenne, paprika, dill pickle relish or nutritional yeast. Perfect as is, and endlessly versatile for your lunchtime improvisations, this eggless egg salad sandwich recipe means you never have to reach for a soggy block of extra-firm tofu when you’re craving a plant-based egg salad sandwich.
This recipe uses our convenient JUST Egg Folded, which gives you all the eggy goodness and protein, without any cholesterol. JUST Egg Folded is also gluten-free, dairy-free and egg-free. It has that fluffy, medium-firm texture that makes a classic egg salad so delightful to stuff in sandwiches or pita bread. Get more vegan recipes like this one on our cookbook page.
Makes 2 sandwichessandwiches
- 4 slices multigrain bread
- 2 JUST Egg Folded
- 2 tablespoons plant-based mayo
- 1 teaspoon mustard (any kind, we used Dijon)
- 1 teaspoon lemon juice, freshly squeezed
- 2 tablespoons red onion, minced
- 1 teaspoon fresh chives, minced (or try dill)
- Salt & pepper
01 / 03
Heat the JUST EggEgg
Heat two JUST Egg Folded in a toaster, skillet, oven or microwave, according to the box directions. Once cool enough to handle, chop into small cubes (your desired size) and transfer to a medium bowl.
02 / 03
Make the egg salad mixturemixture
To the bowl with the chopped JUST Egg Folded, add the mayo, mustard, lemon juice, red onion and chives. Mix well. Season to taste with salt and pepper. Cover the bowl and transfer to the refrigerator for at least 10 minutes to let the flavors meld.
03 / 03
Assemble the sandwichsandwich
Toast the slices of bread. Top with desired amount of egg salad. Considering adding butter lettuce, sprouts, cucumber or tomato for added crunch and freshness. The egg salad will keep in the fridge for about 2 hours.
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