Vegan Egg Salad

This Vegan Egg Salad is a creamy, satisfying twist on a classic, ready in just 15 minutes. Packed with rich, savory flavors and a delightful crunch, it’s perfect for sandwiches, wraps, or a quick snack.

The blend of silky tofu, tangy mustard, and zesty spices creates a texture so close to the real thing, you’ll be amazed.

It’s a guilt-free indulgence that’s both nourishing and delicious, proving plant-based eating can be effortless and exciting.

Every bite offers a harmonious mix of smoothness and bite, with hints of garlic and a touch of brightness from fresh herbs.

Whether you’re vegan or just exploring new flavors, this recipe is a must-try for its simplicity and versatility. Whip it up in minutes and enjoy a meal that’s as comforting as it is wholesome.

What You’ll Need for Vegan Egg Salad?

• ¼ cup vegan mayonnaise (store-bought or homemade)
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons Dijon mustard (or substitute with yellow mustard for a milder flavor)
• 1 teaspoon capers (optional, for a tangy kick)
• 1 teaspoon fresh lemon juice (or bottled, if fresh isn’t available)
• 1 small garlic clove, minced
• ¼ teaspoon turmeric (for color and a hint of earthiness)
• ¼ teaspoon sea salt
• Freshly ground black pepper (to taste)
• 7.5 ounces extra-firm tofu, cut into ¼-inch cubes (press tofu beforehand to remove excess moisture)
• Pinches of celery seed (optional, for added flavor)
• 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
• 2 tablespoons chopped fresh chives (or green onions as a substitute)
• For serving:
  • 6 slices of whole-grain sandwich bread (or your preferred bread)
  • Watercress or spring greens (optional, for added freshness)
  • Pickled red onion (optional, for a tangy crunch)
  • Radish slices (optional, for a peppery bite)

How to Make Vegan Egg Salad

1. Prepare the dressing: In a small bowl, whisk together the vegan mayonnaise, olive oil, Dijon mustard, capers, lemon juice, minced garlic, turmeric, sea salt, and several grinds of black pepper until smooth and well combined.
2. Add the tofu: Gently mix in the cubed tofu. Using your hands, lightly crumble the tofu, keeping some cubes intact to mimic the texture of traditional egg salad.
3. Season and chill: Stir in the celery seed, chopped dill, and chives. Cover the bowl and refrigerate for at least 10 minutes to allow the flavors to meld.
4. Assemble the sandwiches: Toast the bread if desired. Layer each slice with watercress or spring greens (if using), a generous scoop of the vegan egg salad, and optional pickled onions and radish slices. Top with the second slice of bread and serve immediately.

Creative Serving Suggestions

Take your Vegan Egg Salad to the next level by serving it in creative ways! Spread it on toasted whole-grain bread for a classic sandwich, or try it in a wrap with fresh spinach and avocado slices.

For a lighter option, serve it on a bed of mixed greens or stuff it into halved bell peppers. Don’t forget to add a side of pickled onions or radish slices for a tangy crunch!

Storage and Meal Prep Tips

This Vegan Egg Salad stays fresh in an airtight container in the fridge for up to 3 days. If you’re meal prepping, keep the salad separate from the bread or greens to avoid sogginess. For a quick lunch, portion it into small containers with your favorite sides for easy grab-and-go meals.

Recipe Variations to Try

Switch things up by adding diced pickles or shredded carrots for extra texture. If you’re out of tofu, try using mashed chickpeas for a similar protein-packed base.

For a spicier kick, add a pinch of smoked paprika or a dash of hot sauce. The possibilities are endless—make it your own!

Time-Saving Hacks

To save time, prep your tofu and veggies the night before. Use pre-minced garlic and bottled lemon juice if you’re in a pinch.

If you’re making this for a crowd, double the recipe—it’s just as easy to make a larger batch and keeps well for leftovers.

Equipment You’ll Need

All you need is a small mixing bowl, a whisk, and a sharp knife for this recipe. A tofu press can help remove excess moisture from the tofu, but simply pressing it between paper towels works too. Keep it simple and enjoy the process!

Vegan Egg Salad

Amy

This Vegan Egg Salad is a creamy, satisfying twist on a classic, ready in just 15 minutes. Packed with rich, savory flavors and a delightful crunch, it’s perfect for sandwiches, wraps, or a quick snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 3

Ingredients

  

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• 1/4 cup vegan mayonnaise
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon capers
• 1 teaspoon fresh lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon turmeric
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 7.5 ounces extra-firm tofu, cut into 1/4-inch cubes
• pinches celery seed
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives

for serving:

• 6 slices whole-grain sandwich bread
• Watercress or spring greens, optional
• Pickled red onion, optional
• Radish slices, optional

Instructions

 

• In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
• Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We’re going for the texture of egg salad, not scrambled eggs.
• Stir in the celery seed, dill, and chives. Chill until ready to serve.
• Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.

Keyword chickpea, egg salad, plant-based, tofu, vegan

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