Skip to content Back to your kitchenPlant Based Egg Salad Toast
🥞 American
Creamy egg salad with mustard and dill piled onto toast. This plant based version swaps in chickpea flour. Ready in about 22 minutes.
Prep 10 min Cook 12 min Serves 2 Easy Ingredients
- 🧂Saltto taste
- 🫙Mayonnaise3 tbsp
- 🫙Dijon Mustard1 tsp
- 🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
- 🌾Toast Bread4 slices
- 🌶️Black Pepperto taste
Optional extras
- 🧅Spring Onions1
- 🌶️Paprikaa pinch
- 🌿Fresh Dill1 tbsp
Instructions
- 1
For this plant based version, use chickpea flour for eggs wherever the steps mention them.
- 2
Boil the eggs 10 minutes, cool in ice water and peel.
- 3
Chop and mix with mayonnaise, mustard, dill, spring onion, salt and pepper.
- 4
Toast the bread and pile on the egg salad; dust with paprika.
Chef's tip
Cool the eggs in ice water for easy peeling.
Plant Based Egg Salad Toast
- Time
- 22 min
- Serves
- 2
- Level
- Easy
- Prep / cook
- 10 / 12 min
Ingredients
- 🧂 Saltto taste
- 🫙 Mayonnaise3 tbsp
- 🫙 Dijon Mustard1 tsp
- 🌾 Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
- 🌾 Toast Bread4 slices
- 🌶️ Black Pepperto taste
Optional
- 🧅 Spring Onions1
- 🌶️ Paprikaa pinch
- 🌿 Fresh Dill1 tbsp
Steps
- For this plant based version, use chickpea flour for eggs wherever the steps mention them.
- Boil the eggs 10 minutes, cool in ice water and peel.
- Chop and mix with mayonnaise, mustard, dill, spring onion, salt and pepper.
- Toast the bread and pile on the egg salad; dust with paprika.
