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!


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



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.


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

6. Enjoy!!

Recipe Summary

Difficulty Level: Medium
Servings: 5

Nutrition Facts

Serving size

Calories 312Calories from Fat 246

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 285 mg11.88%

Total Carbohydrates 12 g4%

Dietary Fiber 7 g28%

Sugars 2 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet