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Eggless Egg Salad

A tofu-free vegan egg salad that delivers on flavor and texture!
Prep Time10 mins
Total Time10 mins
Course: Salad
Servings: 4 -6


  • 1 15- oz can chickpeas rinsed and drained
  • 1 15- oz can cannellini beans rinsed and drained
  • 1/4 cup vegan mayonnaise Veganaise or Just Mayo
  • 1 green onion sliced
  • 1 T capers
  • Juice of 1/2 lemon
  • 1 t fresh dill
  • 1/2 t turmeric
  • 1/4 t paprika
  • 1/2 t kosher salt
  • 1/4 t ground black pepper


  • Place all the ingredients in a food processor. Pulse for about 15 seconds or until smooth with a little texture remaining.
  • Serve with your favorite bread, lettuce, tomatoes, etc.
  • Store in an airtight container in the refrigerator.


Can serve immediately, but flavors get better when refrigerated overnight in an airtight container.
Recipe Source: Health Nut Nutrition