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Eggless Salad Sandwiches with Vegan Egg Whites

Vegan Egg Salad Sandwich with 'Egg Whites'

Allison Mulcahy
This is truly the best Vegan Egg Salad sandwich ever. The secret ingredients are black salt and the chunky ‘egg whites,’ which make it taste just like the real deal. This eggless salad is as close to perfect as it gets, and if you’ve missed this as a vegan, you must try it! It’s perfect for school or work lunches, picnics, or any other time you want a delicious, creamy, protein-packed salad or sandwich.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Course Salad, Sandwich
Cuisine American, Dairy-Free, Plant-Based, Vegan
Servings 6 Servings
Calories 241 kcal

Ingredients
  

Egg Whites

  • 1 Cup Almond Milk
  • ½ tablespoon Agar Powder
  • ¼ teaspoon Black Salt aka Kala Namak

Egg Salad

  • 1 Block Medium or Firm Tofu Pressed to release excess water
  • ¾ Cup Vegan Mayo
  • ¼ Cup Celery Diced
  • ¼ Cup Green or Red Onion Diced
  • 3 tablespoon Yellow Mustard
  • 2 tablespoon Pickle Juice
  • 1 teaspoon Dill
  • ½ teaspoon Black Salt aka Kala Namak
  • ¼ teaspoon Turmeric
  • 1 tablespoon White Sugar (Optional)

Instructions
 

Egg Whites

  • In a small sauce pan, whisk together almond milk, agar powder, and black salt. Heat the mixture over medium heat, gently whisking, until it comes to a simmer, then remove from the heat immediately.
  • Let the mixture cool to almost room temperature for about 15-20 minutes, gently whisking every 5 minutes to prevent separation.
  • Once the mixture has cooled, pour into egg molds, a deviled egg serving tray, or any other shallow glass container and transfer to the fridge. After about 30 minutes, they should be hard enough to slice.
  • Slice your 'egg whites' into different sizes and set aside until ready to mix with the remaining salad ingredients.

Egg Salad

  • In a blender or food processor, add half of the tofu, mayo, mustard, pickle juice, black salt, turmeric, and sugar (optional). Blend or process until creamy.
  • In a separate mixing bowl, add the other half of your tofu and mash with a fork. Add celery, green or red onions, dill, chopped 'egg whites,' and the creamy tofu/mayo mixture. Stir this together and make yourself a sandwich!

Nutrition

Calories: 241kcalCarbohydrates: 7gProtein: 6gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 419mgPotassium: 140mgFiber: 1gSugar: 3gVitamin A: 26IUVitamin C: 1mgCalcium: 81mgIron: 1mg
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