This vegan egg salad made with JUST Egg has a convincingly real eggy flavor with a creamy texture and tons of bright, herby flavor from the dill and green onions. It takes less than 15 minutes to make, perfect for a quick and flavorful brunch, lunch, spring or summer picnic, or an easy dinner.
Why You’ll Love This Vegan Egg Salad Recipe
This vegan JUST Egg Salad is as scrumptious as it is easy to make! JUST egg is such a great product to incorporate into a vegan diet because it makes recipes like this one incredibly easy. I have an entire post with other creative JUST Egg recipes you may also like. I’ve used JUST egg to make vegan French toast, vegan quiche, and vegan brioche.
Here are a few reasons why you’ll absolutely love this recipe:
- Convincing eggy flavor: Thanks to JUST Egg, this eggless egg salad has an incredibly authentic eggy taste that tastes like the real thing- even non-vegans will appreciate it.
- Creamy and satisfying texture: The combination of vegan mayo and JUST Egg creates a delightfully creamy combination.
- Fresh and herby taste: The addition of dill and green onions infuses this egg salad with a bright, fresh flavor that perfectly complements the richness of the dish.
- Quick and easy to make: With only 15 minutes of prep time, you can whip up this delicious vegan egg salad in a flash, making it perfect for those busy days, meal prep or impromptu gatherings.
- Perfect for picnics, brunches, or lunches: This versatile dish is ideal for various occasions, whether it’s a leisurely weekend brunch, a quick lunch, or a fun summer picnic with friends and family.
- Easily customizable: Feel free to get creative and personalize your vegan egg salad with your favorite herbs or spices, making it a dish that truly suits your taste buds.
Whip up this simple vegan JUST Egg Salad in just 15 minutes with a few simple ingredients. The exact quantities are in the recipe card below. Here are the key ingredients you’ll need:
- JUST Egg: This plant-based egg substitute provides a convincingly eggy flavor and texture like traditional egg salad. JUST egg replaces hard-boiled eggs found in regular egg salad. Look for it in the refrigerated section of your local grocery store or health food store.
- Vegan mayo: I recommend using Hellman’s Vegan Mayo for the most authentic taste, but feel free to use your favorite vegan mayo or even a homemade version.
- Yellow mustard: Adds tanginess and depth of flavor to the egg salad.
- Chopped fresh dill: This aromatic herb brings a burst of fresh, herby taste to the dish.
- Chopped green onion: For a subtle onion flavor that compliments the dill and other ingredients.
- Sea salt: To enhance and balance the flavors in the salad.
- Fresh cracked black pepper: For a hint of spice and warmth.
For the Sandwich:
- Ciabatta Buns: These crusty, chewy buns make the perfect base for your vegan egg salad sandwich. Feel free to use your favorite type of bread if you prefer.
- Butter Lettuce: Adds a fresh, crisp element to the sandwich. You can also use other types of lettuce or greens, such as spinach or arugula.
- Sliced Red Onion (optional): For an extra pop of color and flavor, if desired.
- Vegan Mayo, Mustard, or Vegan Butter: For spreading on the bread and adding extra creaminess to the sandwich.
- JUST Egg: If you don’t have access to JUST Egg, you can substitute with a tofu scramble seasoned with kala namak (black salt), garlic powder, onion powder, nutritional yeast, and a bit of turmeric (for yellow color) for a similar eggy flavor.
NOTE: I will most likely develop a separate vegan tofu egg salad recipe in the near future, but for now, I recommend using medium tofu or soft tofu that’s been pressed lightly with paper towels to remove excess moisture for the best texture that’s similar to real egg salad. Cook the tofu in an oiled pan over medium heat with the seasoning mentioned above. TIP: you can order kala namak online or find it at your local specialty grocery store.
- Hellman’s Vegan Mayo: For those who can’t find Hellman’s vegan mayonnaise, feel free to use any plant-based mayo or even homemade vegan mayonnaise.
- Dill: If you’re not a fan of dill, you can also experiment with other fresh herbs, such as parsley or fresh chives.
- Green Onion: Feel free to swap in shallot, red onion, or even a sweet white onion instead.
- Medium pan
- Rubber spatula
- Medium mixing bowl
Make the Vegan Egg Salad:
STEP 1: Heat a medium pan over medium heat. Add the JUST egg and cook for 5-6 minutes, stirring occasionally to scramble the mixture. If there are any large pieces, break them apart with a rubber spatula. Set aside to cool when done.
📌 TIP: Be sure not to overcook the JUST Egg, as it can become too firm.
STEP 2: In a medium bowl, mix together the vegan mayo, yellow mustard, fresh dill, green onion, salt, and pepper until it forms a uniform dressing.
STEP 3: Add the cooled scrambled JUST egg to the dressing and mix well so the dressing coats each piece. Taste and adjust the seasoning with more salt, pepper, dill, or onion as needed.
📌 TIP: For an even creamier egg salad, add a splash of unsweetened plant-based milk like soy milk or oat milk to the dressing. You can even add an extra tablespoon or so of vegan mayonnaise to taste.
To Make a Vegan Egg Salad Sandwich:
STEP 1: Toast your bread in the toaster oven with a smear of vegan mayo, mustard or vegan butter on the cut side of each slice.
STEP 2: Layer butter lettuce on the bottom and top with the prepared vegan egg salad recipe. You can add red onions, more dill, or even dill pickles to taste!
I recommend serving your delicious vegan JUST Egg Salad on toasted ciabatta buns with butter lettuce and optional sliced red onion. You can also add a variety of garnishes and customize the salad and sandwich to your liking with these suggestions:
- Add sliced avocado or tomato for extra creaminess and freshness
- Include pickles or pickle relish for a tangy twist
- Sprinkle some nutritional yeast for a cheesy flavor
- Experiment with different types of bread, such as sourdough, whole wheat, multigrain or even lettuce wraps for a gluten-free option
- Serve the egg salad as a dip with crackers, pita chips, or fresh veggies for a fun appetizer
This versatile vegan JUST Egg Salad is perfect for brunch, lunch, or for spring and summer picnics. Pair it with a fresh fruit salad, a light green salad, or your favorite chips for a complete meal.
Store any leftover vegan egg salad in an airtight container in the fridge for up to 4 days.
If making sandwiches, they are best enjoyed the same day so the bread doesn’t become soggy. If you’d like to store the sandwiches, I recommend toasting the bread well, and lining both sides with lettuce or other leafy greens to prevent the vegan JUST egg salad from soaking into it.
Follow these tips for the best vegan egg salad!
1. If you’d like to add some crunch to your vegan egg salad, try adding diced celery or bell peppers.
2. Season to taste! For a brighter flavor, add a squeeze of lemon juice or more fresh dill. For a spicier kick, you can mix in some red pepper flakes, hot sauce or diced jalapeños.
3. If you’re making the salad ahead of time, wait to assemble the sandwiches until you’re ready to serve to prevent the bread from getting soggy.
JUST Egg is a plant-based egg substitute made from mung beans. It has a similar taste and texture to real eggs, making it perfect for recipes like this vegan egg salad. You can usually find JUST Egg in the refrigerated section of your local grocery store or health food store, or you can order it online. I’m using bottled JUST egg in this recipe, but you can also use the folded JUST egg squares found in the freezer section. Pan fry the frozen squares and dice them into small cubes when cooked.
Absolutely! You can substitute JUST Egg with a tofu scramble seasoned with kala namak (black salt) to achieve a similar eggy flavor.
If you’re not a fan of dill, you can experiment with other fresh herbs like parsley or chives. Feel free to get creative and use your favorite herbs to customize the flavor of your vegan egg salad.
Yes, you can use other types of mustard, such as Dijon mustard or whole grain mustard, to add different flavors to your vegan egg salad. Adjust the amount according to your taste preference.
More Vegan Recipes and Sandwiches:
Did you make this vegan egg salad recipe made with JUST Egg?
I’d love to know! Leave a star rating and comment below!
- 1 ½ cups bottled JUST Egg
- ¼ cup (60g) vegan mayo, I used Hellman’s Vegan Mayo
- 2 tsp (10g) yellow mustard
- 2 tsp (1g) chopped fresh dill
- 2-3 tbsp (8g) fresh chopped green onion (about 2 onions)
- ⅛-¼ tsp sea salt adjust to taste
- ¼ tsp fresh cracked black pepper
For the Sandwich:
- 4 Ciabatta Buns
- Butter Lettuce
- Sliced Red Onion, optional
- Vegan Mayo, Mustard or Vegan Butter, for spreading on the bread
To Make the Vegan Egg Salad:
- Heat a medium pan over medium heat. Add the JUST egg and cook for 5-6 minutes, stirring occasionally to scramble the mixture. If there are any large pieces, break them apart with a rubber spatula.
- Set aside to cool when done.
- In a medium bowl, mix together the vegan mayo, mustard, dill, green onion, salt and pepper until it forms a uniform dressing.
- Add the cooled scrambled JUST egg and mix well so the dressing coats each piece.
- Taste and add more salt, pepper, dill or onion to taste.
- Store in an airtight container in the fridge for up to 4 days.
To Make the Vegan Egg Salad Sandwich:
- Cut the ciabatta buns in half. Spread vegan mayo, mustard, or vegan butter on the cut surfaces.
- Toast in a toaster oven or a regular oven at 450F for 3-4 minutes, or until slightly golden brown. Alternatively, you can toast the bread in a toaster and spread vegan mayo on each side after.
- Line the bottom bun with 2-3 leaves of butter lettuce. Spoon the vegan egg salad on top. Layer sliced red onions on the egg salad, close the sandwich, slice in half and enjoy!
- Be sure not to overcook the JUST Egg, as it can become too firm.
- For an even creamier egg salad, add a splash of unsweetened plant-based milk like soy milk or oat milk to the dressing. You can even add an extra tablespoon or so of vegan mayonnaise to taste.
- Be sure to season the egg salad to taste. Salt levels will vary based on which vegan mayo you use.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 8gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 0mgSodium: 470mgCarbohydrates: 48gFiber: 3gSugar: 7gProtein: 9g
Nutritional info is an estimate.
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