When my children were little, mashed egg made a comfortingly frequent appearance on my table. It was served with baked potatoes and beans as my go to, quick and easy dinner, after endless after school clubs. It turned up in sandwiches for picnic lunches every summer and with cucumber for an English afternoon tea. Not surprisingly it was one of the meals we missed when eggs were off the menu, but no more! My recipe for vegan egg mayo is really easy to make, is full of flavour and texture and works just as well atop that baked potato as it does in this vegan egg salad sandwich!
How To Make Vegan Egg Mayo
It’s taken me a while to perfect the textures, I tried chickpea mayo without tofu and tofu mayo without chickpeas but neither quite worked.
Then, in a moment of inspiration, I tried combining mashed chickpeas with firm silken tofu and it really hit the nail on the head, hoorah!
The chickpeas replicate the in mouth feel of hard boiled egg yolk while the soft tofu does a pretty good job as egg white.
Mashing the chickpeas for this recipe works best if you use a fork. A food processor works too, at a push, but pulse or you’ll end up with mush which is not what’s needed here. The idea is to keep as much of the texture as possible while ensuring there are no whole chickpeas in the mix.
If you can be bothered it is also worth picking out the chickpea skins for a smoother texture but, if you can’t, I won’t judge you! The skins sort of lounge about in the bowl as you mash, they are easy to spot, just fish them out and pop them in your food waste or compost bin.
Flavours For a Perfect Vegan Egg Mayonnaise
Once I was happy with the textures I could start adding flavour.
- Vegan Mayonnaise is pretty essential in a vegan egg mayo sandwich, and it is now readily available in supermarkets as well as whole food stores. My favourite branded vegan mayo is Follow Your Heart, but it is really easy to make at home if you have a high speed blender. Take a look at my recipe for easy vegan mayonnaise if you fancy having a go!
- Mustard For me an egg mayo salad had to have mustard and my vegan version is no different! I love Dijon mustard, it may actually be an addiction. There are two generous teaspoons of the lovely stuff in here. Add more to taste – I did!
- Spring Onions The crunch and flavour punch of a spring onion is hard to beat. I added 2, thinly sliced, for this batch.
- Salt and Pepper Both added to taste. I like a generous grinding of fresh black pepper and a good pinch of salt.
You could add one or more of these extra ingredients if they tickle your fancy!
- Kala Namak Also known as black salt and used in a lot of vegan dishes to add that sulphurous taste associated with eggs. It tastes uncannily like the real thing and is definitely an optional extra. I chose to leave it out – I’ve discovered that it’s the texture and not the eggy taste that I miss!
- Chopped Chives For an extra kick of onion.
- Chopped Fresh Herbs Parsley, Chervil, Dill or Oregano would all be good choices here.
Final Touches For A Delicious Vegan Egg Salad Sandwich
This chickpea and tofu mayo is fabulous in a jacket potato, alongside a selection of salads for afternoon tea or with tomatoes and cucumber in a lunchtime wrap. It is at its absolute best with its traditional English bedfellow, freshly snipped cress, and crammed into a big brown bap with some salad leaves!
If you’re making this with or for children, why not get them to grow their own cress? It grows really quickly and homegrown always tastes better! You could even grow cress caterpillars like we did!
Looking For More Vegan Egg Replacement Recipes?
You could try:
- Easy Vegan Omelette with Fresh Herbs
- Vegan Egg Fried Rice
- Carrot Fritters
- Fully English Breakfast Muffins
If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!
Vegan Egg Mayo Salad Sandwich
For The Vegan Egg Mayo
- 400 g can chickpeas drained weight 240g
- 3 tbsp vegan mayonnaise
- 150 g firm silken tofu
- 2 tsp Dijon mustard
- 2 spring onions (scallions) trimmed and sliced
- 1 tsp salt or to taste
- black pepper to taste
- 6 wholemeal, seeded bread rolls
- salad leaves
- Drain the chickpeas and mash with a fork.
- Stir in the vegan mayonnaise.
- Crumble in the tofu and stir through gently.
- Stir in the mustard and spring onions and add salt and pepper to taste.
- Serve in bread rolls with lettuce leaves and cress.