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+ servings
Vegan Egg Salad Sandwich with Cress.

Vegan Egg Mayo Salad Sandwich

A super simple recipe for vegan egg mayo full of texture and flavour. Perfect in a vegan egg salad sandwich or in a jacket potato with baked beans.
Course Lunch
Cuisine American, English
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 195kcal


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

To Serve

  • 6 wholemeal, seeded bread rolls
  • salad leaves
  • cress


  • 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.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 195kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 779mg | Potassium: 203mg | Fiber: 4g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg