Eggless Egg Salad


  • 1+1/2 c. avocado, chopped
  • 1/2 c. homemade mayonnaise or Vegenaise
  • 1 medium stalk celery, finely chopped
  • 1 tsp. flax seed oil or Udo’s oil
  • 1/4 c. sweet onion, chopped
  • 1 Tbsp. raw sesame tahini
  • 1/4 tsp. turmeric
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper substitute


  1. Combine all ingredients and stir carefully until well mixed. Serve in sandwiches, pita bread, on crackers or as a dip for vegetables. Sprinkle with paprika and garnish with parsley if desired.
Browse Cook(s): Bev Cook
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.