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This Vegan Egg Salad Sandwich is an easy 9 ingredient recipe that can be made in 10 minutes! These creamy sandwiches are healthier with a few swaps.


4 sandwiches

Total time

10 minutes


Brunch, Lunch


  • 2 22oz. cans hearts of palm ( drained and chopped)
  • 2 large dill pickles (chopped)
  • 2 celery stalks (chopped)
  • 1 green onion (chopped)
  • ⅓ cup unsweetened coconut yogurt (full fat is best)
  • 2 tablespoons dijon mustard
  • ¼ teaspoon Turmeric (optional for color)
  • ⅛ teaspoon kelp powder (optional for that egg-y taste)
  • ½ teaspoon black salt
  • 8 slices of bread (gluten free if needed, toasted)
  • 4 leaves lettuce


  1. Add the hearts of palm, pickles, celery, and green onion into a bowl and toss to combine.
  2. Stir all the dressing ingredients together in a bowl. Add the dressing into the salad and stir to combine.
  3. Spoon the salad onto bread, top with lettuce, and serve.
  4. View the recipe instructions at Catching Seeds

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