One of the old classics in Germany is the “Eiersalat” an egg salad with mayo. It isn’t actually a salad as the main ingredients are eggs. A lot of people in Germany love to have eggs on their breakfast plates. Especially on Sundays.
An average of 236 eggs was consumed in Germany in 2019. Compared to 2006, the average egg consumption per capita in the German population grew by 27 eggs.
This recipe is a cruelty-free version of the original and does not require any eggs or egg-based mayonnaise and still tastes really good! It is also a very easy recipe that, I find, tastes even better than the original with eggs (yes, I still remember the taste of eggs, and I honestly never liked them…).
Try it on bread, as a sandwich base, as a side for many other dishes, or just plain. It is really easy to prepare – you don’t even need a blender! In a sealed container, the salad can be stored in the fridge for three to four days which makes it also a great make-ahead meal.
Veganized version of the German Eiersalat - egg salad
- 1 pack Tofu firm or extra firm
- 2 cans garbanzo beans
- 1/2 cup peas
- 1/2 cup sweet corn
- 6 green onions
- 1 cup veganaise
- 2 Tbsp sweet mustard
- Onion salt
- Black salt (Kala Namak) to taste
- Pepper to taste
Drain the chickpeas and the tofu. Mash the chickpeas with a potato masher. Cut the tofu into small pieces and add it to the chickpeas (do not mash the tofu). Cut the green onions and add them and the rest of the ingredients to the chickpeas and the tofu. Mix with a spatula or wooden spoon to incorporate all ingredients. Serve with your favorite herbs. I love to add parsley or cilantro as a topping.