by Last night I was watching Gilmore Girls (S2:E7 “They shoot Gilmores, Don’t They?”) where Mrs. Kim had made “Eggless Egg Salad”. This scene always cracks me up, but also made me hungry for an ‘eggless egg salad’ sandwich.
Rory: What is that stuff?
Lane: Eggless egg salad. Though this year my mom added food coloring to make the egg-like product look more eggy.
Rory: Smart.
Lane: And every sandwich comes with your own personal pamphlet “Dancing for the Devil”, an illustrated look at the effect of dancing on your chances of spending all eternity in hell.
Rory: Boy, her flames are getting really good.
Lane: Well, she just bought a new color printer. You can do a ton of stuff with it.
LOL.
Watching the scene again reminded me of a Vegan “Tuna” salad recipe made with chickpeas that was in a newsletter at work a few years ago, and I thought I could probably make a vegan “Egg” salad, as well. Turmeric worked well to color the mixture an ‘egg’ color, so no food coloring like Mrs. Kim’s. 😃
It does make a great substitute for real egg salad for those of us who don’t eat real eggs…very yummy!😊
Vegan Egg Salad (“Eggless Egg Salad”)
Ingredients
- 1 can Chickpeas (Garbonzo Beans) 15 oz
- 2 Tablespoons celery, finely diced
- 1-2 Tablespoons pickle relish or finely diced pickles (sweet or dill)
- 2-4 Tablespoons Vegan Mayo
- 1-2 Tablespoons dijon mustard
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon turmeric
- ¼-½ teaspoon dried dill
- ⅛ teaspoon salt (or to taste)
Instructions
- Mash the chickpeas. (I use my mini food processor, but they can also be mashed with a fork or pastry blender).
- Add remaining ingredients
- Mix well.
- If making sandwiches, spread "egg" mixture on a slice of bread, add desired toppings (i.e. lettuce, tomatoes, pickles, etc) and then top with a second slice of bread. Enjoy!
- Store leftovers in airtight container in refrigerator (up to 3-4 days)
Notes
- I like my egg salad cold, so I always make it early and store it in the fridge until lunch so that it has time to chill.
- This could also be served with crackers or veggies instead of on a sandwich.
- Personally, I am not a fan of ‘mayo’ …so I tend to cut down the amount of that I use. I use closer to 2 or 3 Tablespoons of vegan mayonnaise and add more mustard, but you could add 1/4 cup (4 Tablespoons) if you like mayo better than mustard.
