Vegan and Gluten Free Egg Salad Sandwich with Hampton Creek Just Mayo
By Chef Jessica - March 28, 2014
March 28th, 2014 | 
Summary: Vegenaise has long been the choice for many vegans when it comes to vegan mayonnaise. New player on the block, Hampton Creek, is changing the game with their new vegan mayonnaise, Just Mayo.
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Vegenaise has long been the choice for many vegans when it comes to vegan mayonnaise. New player on the block, Hampton Creek, is changing the game with their new vegan mayonnaise, Just Mayo.
Just Mayo is a delicious concoction that includes tangy lemon and vinegar. We got our hands on a jar from Whole Foods and were delighted to find that it tastes absolutely delicious. Just Mayo being vegan and gluten free did not sacrifice taste in any way. The first recipe we used to give Just Mayo a spin was vegan and gluten free egg salad sandwiches. We’ve seen several vegans around the web mention that they use noodles as the “egg” in their egg salad, which is a genius idea because it offers a perfect consistency without the strong tofu taste found in most vegan egg salad.
Vegan and Gluten Free Egg Salad Sandwich with Hampton Creek Just Mayo
4 pieces of your favorite gluten free and vegan bread
1 cup vegan and gluten free noodles, cooked and chopped into small pieces
1/3 cup Just Mayo
3 tablespoons yellow mustard
2 tablespoons chopped purple onion
1 teaspoon dill
salt and pepper to taste
Mix all of the ingredients, except the bread, together in a small bowl. Spread on bread to make two sandwiches.
It’s that simple, and so delicious. For a stronger taste, let the salad sit in the refrigerator for an hour so the tastes can meld together.
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