This is the BEST Vegan “Egg” Salad ever! It makes for the perfect sandwich or eaten on its own alongside some summer favorites. Go in for a second helping, it’s packed with plant protein and flavor!

What a perfect time to whip out a vegan “egg” salad recipe. Spring is here and I am dreaming about those hot summer days by the lake with all the picnic and barbeque fixings. And what’s better on a beautiful summer day than a cold egg salad sandwich? What’s great is that this recipe keeps very well for big batch lunches, it’s also very kid friendly.

What’s in it you may ask? There is no egg but I still wanted it to have that very traditional egg-like texture. This was achieved by combining creamy mashed potatoes with slightly mashed navy beans. It gives it some creaminess but with a little give. The sauce includes garlic, mustard, nutritional yeast, finely diced red onion and mayo to give it that traditional egg salad flavor.

How to Make The BEST Vegan “Egg” Salad:

This recipe is simple, even the novice cook could make it incredible. Simply mash together navy beans and yellow potatoes together in a large bowl. Whisk together the simple dressing and stir to combine. Refrigerate to cool or serve immediately. You can serve this however you like, I like it either independently or on a nice piece of crusty bread on a bed of lettuce!

Storage: Store in the refrigerator for 3-4 days in an airtight container.

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