Vegan Egg Salad

So you’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be wrong! This was surprisingly convincing – I thought using tofu instead of eggs would require a lot more seasoning to mask the tofu taste, but once you get the mayo and mustard in there it’s pretty darn egg-salad-like. But way easier because there’s no boiling and peeling all those eggs!

You just crumble some extra firm tofu in a bowl (after giving it a good squeeze to remove some of the extra water) – don’t bother crumbling it too small, you’ll smash it up more as you add the mayo and mustard.

Then add about a half cup of vegan mayo (you can buy it or easily make your own with my recipe) and 2-4 teaspoons of mustard (to taste) and a bit of salt. The mustard will make it yellowish like egg salad, but you can also add a pinch of turmeric if you’d like it even yellower.

You could stop right there and have a very nice egg salad-y filling for sandwiches or on top of crackers, or you can add any of the things you might like in egg salad – minced cucumber, pickles or relish, paprika, garlic and onion powder, or maybe a dash of curry. One thing I saw suggested in a few places is to add black salt, which I had never tried before but am now super excited about. It adds a sort of deep sulphuric flavor that makes the salad seem a bit more “eggy” – I think it would be fantastic in lots of places, like tofu scrambles or even sprinkled on top of lettuce wraps or in soups!

For my salad I added minced celery and pickles and a bit of onion and garlic powder and it was delicious. I also went for a deviled egg approach and dolloped a bit on some gluten free crackers and sprinkled it with paprika – so good! This would be a fun Easter party appetizer for sure.

Of course it also works great on sandwiches or wraps, or even just spread on a celery stick as a quick and easy snack. It keeps in the fridge for a few days so feel free to make a big batch and have easy lunches all week!

Vegan Egg Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: About 1.5 cups, enough for 2-3 sandwiches

Vegan, Gluten Free, Refined Sugar Free


  • 1 12 oz package of extra firm tofu, squeezed to remove excess liquid
  • 1/2 cup vegan mayonnaise
  • 1/4 tsp salt (less if you also use black salt)
  • 2-4 tsp yellow mustard (start with one and add more to taste)
  • Pinch turmeric (optional, just to add yellow color)
  • Pinch powdered garlic
  • Pinch tsp powdered onion
  • Pinch black salt (optional but delicious)
  • 1 stalk celery, minced (optional)
  • 1 dill pickle, minced (optional)
  • 1/4 tsp curry powder (optional)


  1. Combine all ingredients in a bowl and blend well with a fork, adding additional mustard, salt, and other seasonings to taste.


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