By Little Northern Bakehouse

Here’s the dill: When you love pickles as much as we do, every day is pickle day! A plant-based pickle-lover’s dream, this dilly, crunchy, vegan egg salad bagel sandwich recipe is the gluten-free bagelwich you crave. Our Dill Pickle Vegan Egg Salad Bagelwich is a little bit dilly, a little bit crunchy, and completely over the top delicious! We’ve layered cucumbers and vegan egg salad on top of our Gluten-Free Everything bagels, then garnished with fresh dill and a pickle spear for the ultimate pickle experience.

To capture the essence of eggs in this bagel-based vegan egg salad sandwich, we’ve used black salt, also known as kala namak. With a sulphureous scent and taste, black salt boosts umami and infuses and eggy-buttery taste into the mix. The creamy blend of tofu, cashews, and vegan mayo pairs perfectly with crunchy, zingy pickle pieces to make this vegan egg salad a flavourful spread worthy of any gluten-free sandwich. But mounded generously on a warm, savoury Little Northern Bakehouse gluten-free Everything Bagel, this vegan egg salad bagel sandwich is unforgettably dill-icious!

Instructions

For the Vegan Egg Salad:

  1. If you don’t have a high power blender, soak your cashews overnight in cool water. Alternatively, use the quick-soak method: pour boiling water over cashews and soak for one hour.
  2. Drain and rinse the soaked cashews. Add cashews to a blender or food processor and blend with fresh water until smooth. (If you used the quick-soak method, a food processor may give you smoother results than a standard blender). If you have a high power blender, you can blend the cashews dry.
  3. Add spices to your blended cashews: turmeric, onion powder, paprika, black salt, mayo, and Dijon mustard. Blend cashews again, this time with spices, until well-combined.
  4. Dice dill pickles into relish-sized small dice (or larger if you’re a pickle connoisseur).
  5. Drain the tofu well and place in a large bowl. Then, using your hands, break the tofu into small curds.
  6. Add seasoned cashew blend and diced dill pickles to the tofu curd bowl. Fold together gently until thoroughly mixed.

To Assemble:

  1. Split and toast bagels. Butter while warm.
  2. Layer slices of cucumber on bottom half of each bagel if serving as a bagelwich, or on both halves if serving open-faced. Divide the vegan egg salad evenly between each bagelwich bottom, or each open-faced half, and spread evenly.
  3. If serving as a bagelwich, sprinkle vegan egg salad with fresh dill before adding the top.
  4. Garnish with additional fresh dill and a pickle spear.
  5. Enjoy!

Serves 4

Tips
  • Your vegan egg salad mixture will last in the fridge for 5 days in an airtight container. You can double the recipe and make the vegan egg mixture ahead of time on Sunday for lunches on Monday and Tuesday!
  • Have homemade dill pickles at home? Lucky you! Put the pickled garlic to good use by mincing and using instead of onion powder. Or, give your vegan egg salad an extra-dilly kick by using dill from your jar or substituting two tablespoons of pickle juice for water in the cashew blend.
  • Using 4 dill pickles is just a suggestion—add more if you like! Dice them larger for a crunchier texture.
  • Add a bit more zing in your bite! Top your vegan egg salad with thinly-sliced red onions to infuse some sharpness into the bagelwich. 

Open-faced or closed, how dill-ightful was your bagelwich? Let us know by sharing a photo of your meal. Tag us on Instagram @littlenorthernbakehouse or post and leave us a comment on the Little Northern Bakehouse Facebook page!