This is one of my favorite snack recipes in the whole wide world. It’s so simple to make but so delicious to snack on. VEGAN EGG SALAD!

I love exploring new vegan restaurants and one day I ordered a vegan egg salad from a restaurant in Miami and I fell in love with it. They didn’t share the recipe so I tried to dissect the meal myself. I’m glad I did because I truly believe my egg salad tastes way better than theirs. The only difference is that I’m going to share this treasure with you!

So here are the ingredients:

  • Garbanzo beans
  • Celery
  • Dill Pickles
  • Vegan Mayo
  • Dill Powder or fresh dill

All you have to do is the following:

Wash the garbanzo beans and put them in a blender. One important note is to not blend them too much. If you do, the egg salad will be more like a humus in terms of consistency which I personally don’t like. It’s fine to have some bigger pieces in there to make it “chunky”. Trust me on this – it makes a big difference.

After blending them I put them in big tupperware where I use a fork to mix it up a bit more and check the consistency.

Step 2 is to add vegan mayo. I use “Vegenaise” but I’m sure there a lot more vegan options available if you can’t get your hands on this one. Start by adding one table spoon of mayo and mix it into the beans. Depending on how you like your “egg salad” you can add more mayo to make it creamier. No judgement here. Feel free to add two if you like.

We’re almost done. Now I usually add finely chopped celery and dill pickles to it and mix it again. You can use as much or as little celery / pickles as you wish. I personally love pickles on it so I tend to cut two big pickles into it and two stalks of celery. Mix it again.

The magic touch is to add some juice from the dill pickles. When I first tried it I freaked out. It tastes so much better with a little bit of pickle juice in it. Sounds weird but – WOW! Start with one table spoon of juice and mix it in. Watch the consistency change again. Just beautiful!

In the end all you have to do is top it off with some dill powder or fresh dill.

Put it in the fridge for about 30 minutes so the beans can soak up all the flavor.

You can now put it on bread, rice or anything you want to be honest. I prefer it on a thick slice of bread.

I love this snack so much it’s crazy! I can’t wait so have you try it. PLEASE let me know how it turned out for you and if you liked it. Tag me in your creations on Instagram so I can see it! IG: @johannesbartl

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