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Vegan Eggless “Egg” Salad (with agar “eggs”)

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This is the second “egg” salad recipe that I am sharing with you.  I love having a variety of reciepes because it gives me the freedom to make dishes simply based on what ingredients I happen to have on hand.  This recipe uses agar “eggs” but if you want you can check out my … Vegan Chunky Eggless “Egg” Salad, which is avocado based.   Both are amazing.  Well, we think so anyway. :)

If you are open to adventure, I highly recommend this recipe though.  Agar isn’t a raw ingredient  but it comes with good health benefits, not to mention the fact that it makes wonderful “egg whites.”

This is becoming one of Bob’s all time favorites.   I am amazed how authentic it tastes and the texture is spot on.    If you scroll further on down the page, you will see a picture of the “eggs” that I diced up for this recipe.  I had entirely too much fun just playing around with the sheet of “egg whites”.

Agar is derived from a plant source (red seaweed) rather than an animal source, which makes it suitable for those who follow a vegetarian and/or vegan diet.  It is also great for diets with restrictions for moral, ethical, and religious reasons.

It has no taste, no odor and no color.  Agar can also be used as a laxative (it’s 80 percent fiber) and as an appetite suppressant which gives a sensation of feeling full.  It is also  used as a digestive aid by some people, to ease stomach upsets.

Agar is able to set at room temperature; therefore it holds form even as the temperature rises.  So see, it’s not so bad after all. :)  Go on now, and give it a try. If you have any questions along the way, just let me know.  I will do my best to help you.  


Vegan-Eggless-“Egg”-Salad11Ingredients: yields 4 cups

“Egg whites”: yields 2 1/2 cups cubed
“Egg” yoke mixture:



“Egg whites”:
  1. Place the water, agar and salt in a small saucepan.  Turn the heat on medium-high and whisk until it starts to bubble.  Reduce the heat to medium and continue to whisk for 4 minutes.  We need to make sure the agar dissolves.
  2. Remove from the heat and stir in the almond milk.  Move quickly because the agar will start to gel if left to cool  to long.
  3. Pour the mixture into a shallow 8×8” baking pan.  Uncovered, place in the fridge to set up.  No need to oil or line the pan.
  4. Once firm, remove from the pan and cut into small bite size cubes.
“Egg” yoke mixture:
  1. If using cashews; soak, drain and rinse the cashews before adding to the blender.  If using avocado; peel and remove the seed before adding to the blender.
  2. Add the water, mustard, apple cider vinegar, agave, paprika, onion powder, dill, curry powder, turmeric, Indian Black salt and pepper.  (whew, I think I got it all).  Blend until smooth and creamy.  If you used cashews make sure that the sauce is smooth and doesn’t have any tiny bits of cashews.


  1. Pour the “egg” yoke mixture into a medium-sized mixing bowl, add cubed “eggs”, diced pepper, onion, chives and sweet pickle.  Gently fold together.
  2. Store left overs in the fridge for about 2-3 days.  Make sure it is well covered so it doesn’t dry out.

Nutrient Macros: per 1/4 cup serving

Calories: 315 / Fat 23.3 g / Carbs: 15.3 g / Fiber: 6.8 g / Protein: 11.7 g






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34 thoughts on “Vegan Eggless “Egg” Salad (with agar “eggs”)

  1. Elaine says:

    I just can’t wait to try this. I’m sure it is delicious. I ordered the black salt at your suggestion and it is delicious. I use it all the time. Wish I had more time to try all these delish recipes.

    • amie-sue says:

      Just take them one recipe at a time Elaine.. :) Keep me posted if you try it. Have a blessed evening, amie sue

  2. Mila says:

    Wow- this looks amazing!

  3. Tati says:

    Woman! You are an alchemist!

    • amie-sue says:

      I am going to make a leotard outfit with that embroidered on it. lol Thank you Tati :) Have a wonderful weekend! amie sue

  4. Sheila says:

    This looks like such a great recipe (as do all of yours!). About how long should I expect it to take for the “egg white” part to set? I tried making that part last night and it is starting to firm up, but it is still jiggly. I am worried I may have done something wrong…my luck with agar agar has been hit or miss in the past. Or does it just take a longish time? Thanks!!!

    • amie-sue says:

      Hello Sheila, I just answered that question for you above… but I can further explain since you gave me more details here as to what is happening.

      Agar will always have a slight giggle to it due to its nature… much like gelatin. If you cut a small piece off, how is the texture? Does it hold shape? Does it feel similar to an egg white? amie sue

      • Sheila says:

        Thanks, Amie-Sue! Sorry for the double post of the question, by the way (I got distracted and I didn’t realize that my message was sent already). Something definitely went awry…there was no way I could cut a slice and it wasn’t fully set after a whole day. Not my first time messing up when agar is involved. I will try again – good to know that I should see it set after 15 minutes. Again, thank you so much, and Happy Easter to you, too!!!

        • amie-sue says:

          Not a problem Sheila.. the important thing is that I got your comment. :) It’s all good.

          Yes, something indeed went haywire there. It sounds like perhaps you didn’t cook it long enough to dissolve. Are you using the powder or flakes? Have a happy day! amie sue

          • Sheila says:

            I agree, I think I didn’t cook it long enough. I tried again (using powder both times, by the way) and happily it came out perfect! Phew. Thanks!

            • amie-sue says:

              OH I am so glad! Bob just finished the last batch of this salad… he ate it three days in a row. hehe And he still isn’t “egged” out. :P Have a wonderful Easter Sheila. Blessings, amie sue

  5. Sheila says:

    Great looking recipe – how long will it take for the “egg white” mixture to set? Thanks!

    • amie-sue says:

      Morning Sheila,

      Gosh, it only takes about 15 minutes or so. It sets pretty darn quick. Enjoy and Happy Easter, amie sue

  6. Steph says:

    Thank you for this recipe Amie-Sue. I just ate so much of it it was just like Easter dinner! Wait it was Easter dinner! How appropriate.

    I made a couple of mistakes making this and I don’t know if they might help anyone? I used a huge wide pan and doubled the recipe and with that much surface area and cool liquid (recently out of the fridge) poured on top if it the agar water seized immediately. It never set. I took the viscous oogly mixture and added it to yet another batch of agar this time done a bit more carefully and it worked like a dream.

    Also the vitamix blending that I improvised did not work out either.

    But now my family is quite impressed thanks to you.

    Thank you.

    • amie-sue says:

      OH goodness, sounds like you had quite the experiment going on. haha Thank you for sharing it with us… we all learn from one another. :) Have a wonderful up and coming week. amie sue

  7. Kathy says:

    You amaze me with each one of your recipes more and more each time, again I can not even begin to try to explain how delicious and unique this recipe sounds or how grateful I am to realize there are many more options for flavors and textures while still be nutritious. THANK YOU!

    • amie-sue says:

      Your welcome Kathy… I am just now getting to answering all of my comments for the day (11:36pm now… was a long and busy day!) and I just wanted you to know that I will fall asleep with a smile on my face due to reading such sweet words. Blessings and enjoy! amie sue

  8. Paulina says:

    I’ve spent the past hour saving your recipes and planning what I’m going to eat this upcoming week, and I’d like to thank you for making it all available to us on the internet :)
    But I have one question that does not pertain to food – would you mind telling me where you purchaseed your cutlery, plates, etc? They’re really beautiful.

    • amie-sue says:

      Good afternoon Paulina,

      I bet you have an amazing menu planned for the week. Smart thinking! And you are welcome. It brings me great joy sharing my kitchen creations with like-minded people. Regarding my cutlery… I buy most of them second hand, whether it be thrift stores, antique stores or garage sales. In my mind I told myself that I would only spend .25 cents a piece for it. From there I collected quite an eclectic “set” of silverware. :) The same goes for my dish-ware, though I didn’t lock myself into .25 cents a piece for those. I love the “hunt”, it helps me in creating a wide range of odds and ends.

      Have a blessed evening, amie sue

  9. Rhondy says:

    Hello Amie,

    This recipe looks fantastic. I cannot believe what you are able to achieve with raw foods and in your raw food dishes. It is exciting watching you work.

    I have found Black Salt at a local Indian food mart in my area and would like to make this recipe to have available for the weekend.

    One subscriber wrote in a comment that she did not get when using avocadoes the beautiful color seen in your recipe photograph above. I understand that if choosing the avocadoes, the color may not be the same.

    I cannot serve the family cashews and certainly am thankful you gave the option of using the avocadoes. However, I wondered if another nut might be used in place of the cashews? Would macadamias work? I have used them in the past to replace cashews in cheese and ice cream dishes, but did not know if they would be a suitable replacement in this recipe.

    With the exception of the cubed white “eggs” is there much of a difference in taste between this vegan eggless egg salad (with agar eggs) the other egg salad you posted? Which should I choose?

    Also, how long will this salad last in the refrigerator?

    Being raw vegan for many years, it has been a long time since I have had egg salad. My son and daughter who in the past have both enjoyed egg salad sandwiches, are excited to try the dish.

    I would like it to turn out as delicious as yours. Please advise me.

    With much gratitude for your work and service,blessings.

    • amie-sue says:

      Good morning Rhondy,

      I am sorry that it has taken me a bit in answering your questions. I managed to come down with a 102.2 fever yesterday… right out of the blue. Shew.

      Q. Would macadamias work?
      A. Yes, they should work just be sure to soak them prior. They are higher in fat so watch that you don’t over process them, releasing too much of their natural oils.

      Q. With the exception of the cubed white “eggs” is there much of a difference in taste between this vegan eggless egg salad (with agar eggs) the other egg salad you
      posted? Which should I choose?

      A. There isn’t much of a difference, I just wanted to offer up some alternatives for people since we all eat so differently due to food likes/dislikes or allergies. Choose which ever one you want to explore with. :) Try one then the other.

      Q. Also, how long will this salad last in the refrigerator?
      A. Roughly, 3-5 days. It can start to dry out, if this happening I added a tbsp of water and give it a good stir just to moisten it back up. :)

      Please do keep me posted how it goes. I hope you son loves it! Have a great weekend, amie sue

      • Rhondy says:

        Thank you for your response.

        I am glad to hear you have recovered from you sudden bout.

        I will certainly let you know how things go. I plan to have to serve the salad as a part of the family’s Sabbath meal tomorrow.

        Blessing and be strengthened in ALL health and wellness.

  10. pier marie says:

    dear amie sue, I made this agar egg salad, it came out great, i did buy this Kala Namak salt, it was very strong smelling for me so i used half the amount in the yellow egg yolk part and it was very good. thank for the recipe. Both my dogs also liked it , a girl red white welsh corgi dog (Honey)and a boy large black Newfoundland dog (Sage). they ate it up so fast. I always let them try any foods i make and see if they want it too.

  11. Zhom says:

    Hi Amie-Sue!
    This is wonderful! I just have one quick question if you don’t mind. Can Irish Moss be substituted for the agar? Would I get the same result? If so, could you please shed some light on how to exchange the measurements? Thank you so much!

    Very Best:)

    • amie-sue says:

      Hello Zhom,

      I haven’t tested it so I can’t really give you measurements. Irish moss is different in texture and structure than agar so I personally wouldn’t. But, there is experimenting… much can learned and discovered through it. hehe Have a great day, amie sue

      • Zhom says:

        Thanks for your reply Amie Sue:) I suppose it sparked my curiosity to try another binder that I wouldn’t have to cook in order to keep the dish 100% raw. I’m a novice at this whole thing, so I guess experimenting is just part of it all!


  12. Eppie says:

    Help! What did I do wrong??? I’ve made the “egg whites” twice with the Agar and both times the result has been runny and never set. I did not have a small saucepan and instead used a Dutch oven. Is that the issue? Also, I didn’t have an 8 x 8 metal pan so I placed the mixture in ice cube trays. I cooked for the time indicated, but what do I need to do the next time around to make these?

    • amie-sue says:

      Hello Eppie,

      It’s hard to know for sure since I can’t witness your technique. I have never had a problem with agar setting up. I will test today how agar responds in a Dutch oven, though I can’t imagine that being the issue (but one never knows). Are you using powder or flakes? Just curious. The only other thing that I can think of is that it isn’t getting dissolved enough. Are you adding the agar to the water as it warms up to a boil or are you adding once it is boiling? Let’s see if we can figure this out. I look forward to hearing back from you. Blessings and have a happy day, amie sue

  13. terran says:

    Hello Amie,

    I just made the egg white solution with the agar. The solution set perfectly. I cut a piece out to see what it would taste like and the texture tasted like a semi ripe avocado or the avocado’s that you cut open and they are nice and green and firm. Let’s just say that it didn’t have the mouth feel of a boiled egg but the but it was firm like an egg. I used Agar flakes. My question is, is there a difference in the taste of texture using the flakes vs. the powder? or did I do something wrong in the process? Is this recipe supposed to have the mouth feel of an egg?

    • amie-sue says:

      Hello Terran, I haven’t used the flake form of agar before so I can’t really say for sure. I feel that this vegan egg texture is much like the real thing but I suppose it could differ from person to person. I do my best to recreate foods in my kitchen… playing and having fun. :) Have a great day, amie sue

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