You are here

Eggless Coconut - Egg Salad

See Dr. Ruby's plant-based twist on a old favorite - egg salad using coconut meat and other special ingredients for the yolk!
Ingredients
  Coconut meal 1 1⁄2 Cup (24 tbs), diced small
  Celery stalk 1 , coarsely chopped
  Powdered mustard 1 Tablespoon
  Celery seed 1 Teaspoon
  Dried dill 1 Teaspoon
  Sea salt 1⁄2 Teaspoon
  Black salt 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Prepared mustard 1 Teaspoon
  Vegan mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Avocado 1⁄2 , scooped and diced
Directions

MAKING

1. Pulse coconut meal and celery together until coarse.

2. Add mustard, celery seeds, sea salt, black salt, prepared mustard, vegan mayonnaise, turmeric and lemon juice.

3. Give everything a good mix.

4. Add avocado and mix that in.

SERVING

5. Scoop out cucmbers and fill with our egg salad or serve it with fresh salad.

6. Enjoy!!

Things You Will Need
Food Processor

Recipe Summary

Difficulty Level: 
Medium
Dish: 
Salad
Course: 
Side Dish
Ingredient: 
Coconut
Method: 
Mixing
Taste: 
Savory
Channel: 
VeganLife
Restriction: 
Vegan
Preparation Time: 
15 Minutes
Servings: 
5

Rate It

Your rating: None
5
Average: 5 (1 vote)

Nutrition Rank

Nutrition Facts

Serving size

Calories 312 Calories from Fat 246

% Daily Value*

Total Fat 29 g44.8%

Saturated Fat 20.6 g103.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 285.9 mg11.9%

Total Carbohydrates 12 g4.1%

Dietary Fiber 7.6 g30.3%

Sugars 2.9 g

Protein 3 g6.7%

Vitamin A 2.5% Vitamin C 8.5%

Calcium 5.2% Iron 13.5%

*Based on a 2000 Calorie diet

Eggless Coconut - Egg Salad Recipe Video