Vegan
Egg Salad
Time: 15 min — Difficulty: ★☆☆ — Portions: 4
Preparation:
1. Roughly mash the Yellow Sunshine Nature in a bowl with a fork until it resembles chopped eggs.
2. Prepare and add the onions, pickles, and chives.
3. Stir in the mayonnaise or crème fraîche, mustard, dill, and Kala Namak.
4. Season with salt and pepper to taste.
5. Mix everything thoroughly and ideally let the salad sit in the fridge for 15–30 minutes to allow the flavors to meld.
Tip: Perfect on fresh bread, in sandwiches, or as a side with potatoes or grilled vegetables. For extra punch, add a splash of lemon juice or a pinch of turmeric for color.
Ingredients:
· 300g Yellow Sunshine Nature
· 2 small onions, finely diced or 2 spring onions
· 50g pickles, finely chopped
· 1 bunch of chives, thinly sliced
· 4 tbsp La Fraîche or vegan mayonnaise
· 1 tsp medium-spicy mustard
· ¼ tsp Kala Namak (black salt – gives the “egg flavor”)
· ½ tsp dried dill (or fresh, finely chopped)
· Salt & black pepper to taste
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