Lunch/ Vegetarian

No-Mayo Egg Salad

Who else is crazy about eggs? Fried, poached, scrambled, omelettes, you name it! Eggs are a great source of protein, and they are so versatile, you can have them for breakfast, lunch or dinner, as a snack, in a salad, in your soup, as a main dish, as a side dish, you can make then simple, you can make them fancy and so on. I really don’t know anything as easy-to-adapt as eggs. And as pretty! Come on, look at the yolk dripping down that egg salad, It makes me drool and I just finished eating that entire double decker sandwich.

Even if my love for them is huge, I do have to admit that my relationship with eggs is complicated. A bit too much goodness and my stomach feels lazy and I get that oh so dreadful heavy feeling that can only be solved with a nap. But I just love the taste of egg salad too much to give up on it, so I had to come up with something that would taste almost the same, give me enough egg-taste, but feel as light as a an avocado toast. And I did it, I actually did it! After a few attempts and calibrations, I am ready to reveal my secrets. Drum roll please! The ingredient that you want to replace that heavy mayonnaise with is … chickpeas. And to get that creaminess that “only mayonnaise can give to an egg salad” you have to add some… chickpeas water. Yes, that is perfectly fine and 100% edible, so next time you open a can of chickpeas keep that in mind and reserve all that juice for future egg salads! Or vegan meringues! Check this website for more info about chickpeas water, also known as aquafaba.

PS: before I forget, you need to give these pink micro-greens a try, these are radish micro-greens and they will add an amazing fresh-spicy taste to your salads!

Healthy Egg Salad

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By Adriana Serves: 4
Prep Time: 15 Cooking Time: 10 Total Time: 25

Looking for a way to replace that delicious but heavy mayonnaise in your egg salad! You must try my recipe with chickpeas and aquafaba!


  • 4 medium boiled eggs
  • 400 gr canned chickpeas
  • 1 tsp mustard
  • 1 tbsp chickpeas water
  • 1 tbsp chopped pickles
  • 1/2 tsp curry powder
  • chives
  • parsley
  • salt & pepper to taste
  • 6 slices of white bread
  • microgreens



Bring a pan of water to boil and when the water starts boiling add your eggs and cook for 7 minutes.


When done, sink the eggs in cold water and let them cool off while you prepare the rest.


Divide your chickpeas in half and chop roughly one half.


The other half we will transform in a puree adding the chickpeas water, so the easiest way to do this is by using your blender. If you don't have one and you don't mind the grainy texture, use a potato masher and some patience.


Reserve 1 tbsp of the puree for assembling the sandwich.


Chop the chives and the parsley finely.


Peel the eggs and dump 3 of them in a big bowl. Add the chopped chickpeas, pickles, chives and parsley, the chickpeas puree, the curry powder, salt & pepper to taste and using a fork mash everything together. The still-runny-egg yolk will mix with the chickpeas paste and will give you a creamy consistency.


Cut the leftover egg in quarters lengthwise and start topping your sandwich.


Cut your bread slices in half and put one egg quarter on top of the bread. Top with egg salad and another slice of bread. Spread a bit of chickpeas puree on the bread and garnish with some microgreens. Top with the final half/slice and decorate with 1 small pickle.

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