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Vegan Egg Salad

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This creamy and zesty Vegan Egg Salad puts an indulgent, plant-based spin on the classic! It has uncanny eggy flavors, a rich and velvety mouthfeel, and is extra delicious when stuffed into sandwiches with homemade avocado spread. Easy to throw together and the perfect make-ahead lunch!
Prep 15 minutes
Cook 5 minutes
Total 20 minutes
5 from 42 votes

There are three things you need to host an epic vegan picnic: a cozy blanket, great friends, and Vegan Egg Salad!

Think of this vegan egg salad recipe as a “grown-up” version of the classic picnic dish. Not only is it plant-based and looks just like real egg salad, but it also has a deceptive egginess and lots of fresh flavors that everyone will love.

It’s really simple to make, too. Tiny tofu pieces are marinated in a zesty and creamy dressing. This incredible egg salad can be layered between slices of bread slathered with a homemade avocado spread or customized to your liking. This egg salad stays good for 5-6 days, so it’s also a great meal prep option for weekday lunches (and it’s vegan, gluten-free, and nut-free)!

Table of contents:
1. Why this recipe works
2. Ingredient notes 
3. Step-by-step instructions
4. Tips for making this recipe 
5. Frequently Asked Questions
6. Recipe card with notes

Vegan egg salad in a large white bowl.

Why this recipe works

Tastes like eggs!

You may trick a few people with this recipe… The flavor is convincingly eggy, despite being vegan!

This is all thanks to a combination of vegan mayo, sweet pickle relish, Dijon mustard, dill, and scallions. Each one brings the classic American egg salad flavors to the creamy dressing, while kala namak (black salt) introduces a very realistic egg flavor.

Perfect egg salad texture

If you’ve tried my Chipotle Sofritas or Vegan Breakfast Burritos, then you already know how easy it is to manipulate tofu so it tastes, looks, and feels just like real meat or eggs. 

The same is true for this tofu egg salad. Firm tofu is chopped into very small pieces (instead of crumbled), just like how real soft-boiled eggs are prepared for egg salad. This adds more textural interest and makes each bite delightful instead of a monotonous mush.

Also, good vegan mayo is key for adding that distinctly rich mouthfeel to every bite. It gives the dressing a decadent baseline while relish brings a subtle tang and red onions add a sharp pungency and slight crunch.

A great make-ahead lunch

The egg salad stays fresh and still tastes great even after being stored in the fridge for 5 or 6 days, making it a flavorful, exciting, and protein-packed recipe for your vegan meal prep! All you need to do is make a big batch on Sunday so you have lunch prepared for the week ahead.

As for serving, the options are endless. Use it as a quick stuffing when you’re craving a vegan egg salad sandwich, add a generous scoop on top of a salad, or stuff it into lettuce cups for something lighter. Have fun and get creative!

Side view of vegan egg salad sandwich on a wooden cutting board.

Ingredient notes 

Vegan egg salad ingredients in various small bowls on a wooden cutting board.

Firm tofu 

Firm tofu is well, firm, yet somewhat soft. It isn’t as delicate as soft tofu but still isn’t as tough or chewy as super firm tofu. All of these qualities make firm tofu our go-to choice when creating tofu egg recipes, like our Tofu Scramble.

Here, it’s chopped into pea-sized pieces that give the egg salad a shockingly similar texture to real diced soft-boiled eggs; firm, yet soft, and never mushy.

Substitute: Extra firm tofu works when you can’t find firm tofu. This variety contains even less water, which means you only need to press the slabs for 10 minutes.

Vegan mayo

I used to hate the heavy gloopy texture and off-putting smell of regular mayonnaise in egg salad. But vegan mayo? It’s lighter yet still creamy, doesn’t smell funky, and works wonders in this grown-up version! 

It’s used as the base of the egg salad dressing and is responsible for the creamy and rich mouthfeel and subtle tang while skipping the heaviness of real mayo.

Kala namak

The almost indistinguishable eggy flavor in this salad is all thanks to kala namak, AKA Indian black salt or Himalayan black salt. It’s a type of volcanic, kiln-fired salt that comes with a pungent sulfur smell/taste that isn’t to be messed with. A little goes a long way and is a must in vegan egg substitutes like this!

Where to buy: You can buy black salt from Indian grocers, South Asian grocery stores, or online (affiliate link). 

Nutritional yeast  

These fermented yeast flakes work their magic to give the egg salad a hefty punch of umami, which replaces some of the natural umami found in egg yolks. 

Sweet pickle relish  

Classic egg salad often contains sweet pickle relish or dill pickle relish for a distinct and irresistible tangy flavor and very subtle sweetness. Here, sweet pickle relish does the trick to bring nostalgia into every bite, while also balancing the rest of the heavier, savory flavors.

Substitute: Use dill relish if you don’t have sweet pickle relish. Or, at the very least, chop up some dill pickles and throw them in instead.

Step-by-step instructions

First, press the tofu by slicing the brick into 4 slabs, then lay a thin dish towel and paper towels over top. Weigh them down with a heavy cookbook and wait for the water to drain for 20 minutes.

Slice the 4 slabs into 8 slivers (you should have 32 slivers total). Then cut the slivers into pea-sized cubes.

tofu cut into small pieces on a wooden cutting board.

Next, make the dressing by whisking the vegan mayo, relish, nutritional yeast, mustard, kala namak, turmeric, paprika, and black pepper in a bowl.

Pulse the capers, scallions, and dill together in a food processor, or finely mince them by hand. They should be mixed well, but still have a chunky texture.

chopped herbs and a knife on a wooden cutting board.

To put the egg salad together, add the tofu cubes and caper-dill mixture into the bowl with the dressing. Stir gently to coat the tofu in the dressing/capers.

Give it a taste and adjust the salt and pepper as needed. Then cover the bowl and place it in the fridge to chill for at least 30 minutes before serving.

Store leftovers in the fridge for 5 to 6 days.

Tips for making this recipe 

Cut the tofu very finely  

Traditional egg salad is made by grating or finely chopping soft-boiled eggs. This brings a rich mouthfeel and interesting texture. The same can be done for vegan egg salad when you chop pressed firm tofu into very fine, pea-sized pieces.

Take your time during this step – review the step-by-step photos above and read the instructions in the recipe card to achieve the right shape and size.

I do not recommend crumbling the tofu like you would to make tofu taco meat or sofritas. The tiny and inconsistent crumbles give the salad a monotonous mushy texture that’s nothing like the real thing.

“Marinate” the tofu

This step isn’t as elaborate as a traditional marinated tofu but by allowing the tofu pieces to soak in the mayo dressing, you’ll end up with the best flavored egg salad. 

“Marinate” the tofu for 30 minutes (or longer): this is enough time for all of the flavors in the dressing to marry together and soak into the tofu.

Skipping the marinating step will leave you with essentially raw tofu covered in egg salad dressing… no thanks.

Serve with avocado spread 

For the best vegan egg salad sandwich, don’t skip the avocado spread. The avocado is fatty and creamy and pairs perfectly with the tofu egg salad. Plus, it’s quick and easy to put together and brings serious indulgent and comforting qualities to every bite. 

Vegan egg salad in a large white bowl on a wooden cutting board.

Frequently Asked Questions

What can I use instead of firm tofu?

If you can’t find firm tofu, use extra firm tofu instead. Press it for just 5 to 10 minutes because it has less water than firm tofu. 

I’m allergic to soy. What else can I use?

Tofu is the very best option for this salad because it’s a master at replicating the texture of chopped soft-boiled eggs. But if you have a soy allergy, try using canned chickpeas instead. Pulse them a few times in a food processor to give them a softer and smoother texture.

You could also use chickpeas and hearts of palm, the same duo I use in my Vegan Tuna Salad. Together, they become creamy and indulgent and give the salad a realistic hearty and chunky texture.

How do you serve vegan egg salad?

My favorite way to serve vegan egg salad is on toasted bread with the avocado spread, tomatoes, cucumber, and lettuce for egg salad sandwiches! And if you don’t have bread, swap it for a tortilla to make wraps instead. If you’re gluten-free, use gluten-free bread or wraps (the egg salad itself is gluten-free). 

Or, instead of the bread, scoop the egg salad into lettuce cups or on top of a bed of leafy greens for a healthy lunch or light dinner. 

Hosting a picnic? Make sure to bring a batch of vegan egg salad! It would pair perfectly with this Sweet and Spicy Smashed Cucumber Salad, Homemade Hummus, and Vegan Pasta Salad.

The leftovers are fantastic for a healthy after-school snack. Take the salad out of the fridge, serve it with plenty of sturdy crackers and veggies for dipping, and enjoy!

What brands of vegan mayo do you recommend? 

Our go-to brand of vegan mayo is Follow Your Heart Vegenaise because it’s creamy, has a lovely flavor, subtle tang, and is widely available. It tastes just like classic mayo but better and has no artificial aftertaste. I also like Sir Kensington’s vegan mayo, and I’ve heard good things about Hellman’s vegan mayo but haven’t tried it myself.  

How do you store vegan egg salad?

The leftover egg salad will stay flavorful and fresh for 5 to 6 days when stored in an airtight container in the fridge. Store it separately (not in sandwich form; the bread will get soggy). 

Vegan egg salad sandwich on a wooden cutting board on a table.

If you love this Vegan Egg Salad, please give it a rating and review below! And of course, tag me with your remakes on Instagram!

Big Vegan Flavor

Techniques and 150 recipes to master vegan cooking.

Vegan Egg Salad

5 from 42 votes
This creamy and zesty Vegan Egg Salad puts an indulgent, plant-based spin on the classic! It has uncanny eggy flavors, a rich and velvety mouthfeel, and is extra delicious when stuffed into sandwiches with homemade avocado spread. Easy to throw together and the perfect make-ahead lunch!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Lunch
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
Serving size: 4

Ingredients

  • 1 = (14-ounce/400g) block firm tofu, drained (see Note 1)
  • ¼ cup + 1 tablespoon (70g) vegan mayo
  • 2 teaspoons sweet pickle relish or dill relish
  • 3 tablespoons nutritional yeast
  • 2 teaspoons Dijon mustard
  • ½ teaspoon kala namak (Indian black salt) (see Note 2)
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon sweet or hot paprika
  • Freshly cracked black pepper
  • 1 tablespoon capers, drained
  • ¼ cup (24g) roughly chopped scallions, light green and white parts only (or chives)
  • ¼ cup (5g) tightly packed fresh dill leaves, roughly chopped
  • Kosher salt or sea salt, as needed
  • ¼ cup (30g) very finely diced red onion (optional)

For egg salad sandwiches (see Note 3)

  • 1 medium or large ripe avocado
  • Salt and pepper to taste
  • A couple squeezes of lemon juice
  • A squeeze of Dijon mustard (optional, to taste)
  • 8 slices of bread of choice
  • Sandwich fixings: lettuce leaves, cucumber ribbons or slices, sliced tomatoes, pickles or pickled red onions

Instructions

  • Prepare the tofu. Slice the tofu lengthwise into 4 slabs. Cover the tofu with a thin dish towel or several paper towels. Weight down the tofu with a heavy cookbook. Press for 20 minutes, changing the towels in between. Or use a tofu press. Now slice each of the 4 slabs lengthwise into about 8 slivers, so you have 32 slivers. Now cut each sliver into pea-sized cubs (very tiny cubes).
  • Make the dressing. In a large bowl, whisk together vegan mayo, relish, nutritional yeast, mustard, kala namak, turmeric, paprika, and black pepper to taste.
  • In a food processor, pulse together the capers, scallions, and dill until mixed up but still chunky. Or, use a knife to very finely chop the ingredients together.
  • Make the egg salad. Add the tofu cubes and the caper mixture to the mayo dressing. If using red onion, add it in as well.
    Stir gently to coat all the tofu pieces without crushing them. Taste for seasonings, adding a pinch of salt and black pepper as needed. Cover and refrigerate for 30 minutes (or more) before serving to allow the flavors to meld.
  • If you're making egg salad sandwiches, make the avocado spread just before serving.
    Using a fork, mash the avocado in a bowl. Add salt and pepper to taste, a squeeze of lemon juice, and a touch of Dijon mustard. Taste, adding more lemon juice or mustard as desired.
  • Lightly toast each slice of bread using a toaster, toaster oven, underneath your broiler, or in a frying pan with some oil or cooking spray.
  • Assemble the sandwiches. Spread some of the avocado spread on one slice of bread, then add your sandwich toppings of choice. Follow with a generous amount of the vegan egg salad. Top with the remaining slice of bread. Repeat with remaining bread. Serve with pickles on the side, if desired. If keeping leftovers, store the tofu salad separately (it will stay good in the fridge for 5 to 6 days).

Notes

  1. If you can’t find firm tofu, use extra firm tofu instead. It will only need to be pressed for 5 to 10 minutes because it has less water than firm tofu.
  2. Kala namak is what gives the egg salad its distinctive eggy taste. You can buy it from Indian grocers, South Asian grocery stores, or online (affiliate link). 
  3. The nutrition info is just for the egg salad and does not include the sandwich option. 

Calories: 210kcal | Carbohydrates: 8g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 353mg | Potassium: 163mg | Fiber: 3g | Sugar: 1g | Vitamin A: 386IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 2mg

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4.98 from 42 votes (16 ratings without comment)

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58 comments on Vegan Egg Salad

  1. Hannah

    5 stars
    Sooooo good !!!! I was missing a few things but it was very forgiving and turned out amazing. Used dried dill instead of fresh, shallot instead of scallions, and pickled jalapenos instead of capers. Also added some frozen peas. We’ll be making this again for sure. :)

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Hannah. Thanks for taking the time to share your experience!

  2. Meagan

    5 stars
    This was delicious!

    1. Kaitlin @ Rainbow Plant Life

      Hi Meagan, thank you so much for your kind review!

  3. Lexi

    5 stars
    It is insane how close it tasted to egg salad!!! And by close I mean exactly the same! Let me just tell you, both of my grandmas are INCREDIBLY picky. My grandma Cherry has a “baby mouth”, and my grandma Diane is just easily weirded out by foods. Welp, neither one of them could even tell it was tofu. In fact, even though my grandma Diane’s face changed to disgust for a moment when she found out it was in fact tofu, she then asked for seconds!!! Thank you so much, this is definitely going to become a staple. I was even worried myself that it wouldn’t turn out, yet it has the exact texture as real hard boiled eggs and even SMELLS LIKE EGGS. If I wasn’t vegan, this recipe would still be delicious with real, hard-boiled eggs. Oh and for other readers, I put the egg salad on some toasted sourdough bread that i drizzled olive oil and a teeny bit of za’atar on the toasted bread with thinly sliced cucumber (that had some red wine vinegar dripped on it) and tomato slices! I am thoroughly impressed, thank you.

    1. Kaitlin @ Rainbow Plant Life

      Thank you so much for the wonderful review, Lexi! You’ve just reminded me I need to share this recipe with my mom, who’s a huge fan of egg salad.

      Also ps, that toast sounds DELIGHTFUL!

  4. Banana Pudding Pops

    5 stars
    This recipe is the fucking bomb.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the review! :) We’re thrilled you enjoy the recipe.

  5. Connie

    Absolutely delicious…especially on toasted sourdough bread…will be making this again😊

    1. Kaitlin @ Rainbow Plant Life

      Hi Connie, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  6. Silvana

    5 stars
    Uau, ficou lindo demais e delicioso!

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy you think so :) Thanks for the lovely review, Silvana!

  7. Faye Langton

    5 stars
    I love this recipe! Will definitely try it this week. I have always loved creamy curried egg sandwiches. I may add a bit of curry powder and will use a soft tofu so that it can easily be mashed. Thank you for continuing to inspire!

  8. Lara

    5 stars
    I didn’t have *all* of the ingredients for this but even the general taste-guidance this recipe provided gave me a fire lunch today. Delish!!

    1. Kaitlin @ Rainbow Plant Life

      Hi Lara, thank you so much for your kind review!

  9. PalB

    Hi Nisha,
    My son and I love egg salad sandwiches. However, I cannot stand mayo and my husband can’t stand boiled eggs. I think crumbled tofu is the missing piece in our sandwich puzzle!! Quick q? Can we use a thick vegan yogurt instead of mayo, if we cannot find or have vegan mayo on hand?
    Thank you so much! You are a magician in the kitchen :)

    1. Kaitlin @ Rainbow Plant Life

      Hi PalB, we can’t wait for you to try the recipe!

      In regard to the yogurt sub question, it will have a similar texture but it won’t have the same classic flavor of egg salad. You will likely want to add more salt, and either a bit of white wine or red wine vinegar or lemon juice, or maybe even some caper brine. This will help add some of the tang typically found in vegan mayo.

  10. Ann Palos

    5 stars
    THE BEST FREAK’N PLANT BASED EGG SALAD EVER! I’VE DIED AND GONE TO HEAVEN!!!

    1. Kaitlin @ Rainbow Plant Life

      Aww, thanks for the lovely review, Ann! I can feel your enthusiasm through the screen!

  11. Martha Kirby

    5 stars
    This is FANTASTIC!!! Even before I added the dill, etc…the mixture with mustard, black salt, and nutritional yeast already smelled and tasted eggy to me. OUTSTANDING result when I put it all together. Wow! You are truly my hero.
    After becoming vegan, I was asked what did I miss eating. Two things I miss: tuna sandwiches, and egg salad sandwitches. Nisha, you got me covered on those. THANK YOU SO MUCH!!!

    1. Kaitlin @ Rainbow Plant Life

      Aw, thank you for such an awesome review, Martha! We’re so happy to provide you with the recipes you’ve missed since going vegan. I’ll be sure to pass this sweet comment along to Nisha :)

  12. Amalia

    5 stars
    I’ve made this three times already. It’s my go-to meal for breakfast when I want to have it for multiple days. At first, I was skeptical of how good it would be (uncooked tofu after all…), but it’s absolutely amazing! It truly does taste like egg salad. On toasted bread with slices of tomatoes and cucumbers… and it’s the perfect breakfast. Yum!

    1. Kaitlin @ Rainbow Plant Life

      I agree, Amalia! Thanks for the kind review :)

  13. Kashmira Chinoy

    5 stars
    Sounds amazing. Can’t wait to try it

    1. Kaitlin @ Rainbow Plant Life

      Hope you enjoy this recipe, Kashmira!

  14. Marie

    5 stars
    This turned out fantastic. Loved the food processor tip for the capers, dill and scallions, saved me so much chopping.

    1. Kaitlin @ Rainbow Plant Life

      Marie, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the vegan egg salad.

  15. Beth Quick

    5 stars
    This was delicious and so much like egg salad!! The black salt is amazing. I wrapped it in a large green lettuce leaf with some tomato for a great lunch!
    Thank you Nisha!!!

    1. Kaitlin @ Rainbow Plant Life

      Sounds like a lovely lunch, Beth! Thanks for sharing!

  16. Kate S

    5 stars
    Amazing flavors, super delicious! Definitely add the red onion. It was a perfect lunch for the week.

    1. Kaitlin @ Rainbow Plant Life

      Thanks for the lovely feedback, Kate! :) I agree with you!

  17. Swan 🦢

    5 stars
    All your reviews are on point and wonderful. This looks very delicious. 🤤

    1. Kaitlin @ Rainbow Plant Life

      Thanks, Swan! We can’t wait for you to try it! :)

  18. Maureen

    5 stars
    Made this for the first time today, and it does taste exactly like egg salad! It is definitely going into my lunch rotation.

    1. Kaitlin @ Rainbow Plant Life

      We’re so happy that the vegan egg salad turned out well for you, Maureen. Thank you for taking the time to leave a comment and for trying out the recipe!

  19. Patricia S Paquette

    This recipe look delish. So if reading correctly you don’t cook the tofu??

    I never, not cook tofu. Does it taste differently? What should I expect?

    Trish

    1. Kaitlin @ Rainbow Plant Life

      Hi Patricia, you read that correctly! Firm tofu cut into small cubes has the same mouthfeel as diced hard boiled eggs. If you make sure to marinate the tofu in the egg salad sauce, the tofu flavor will be masked! We can’t wait for you to try it!

      1. Patricia S Paquette

        5 stars
        Thanks for your prompt reply!!
        Can’t wait to make it!
        Patricia

        1. Kaitlin @ Rainbow Plant Life

          You’re welcome, Patricia! I tried this one myself last night and may I say… it’s dang delicious!

  20. s

    5 stars
    this was delish!!! i didnt have the relish so i added a little lemon juice and used this as a filling for rice paper rolls. the taste and textures were all A+.

    1. Kaitlin @ Rainbow Plant Life

      Hi S, it’s great to hear you had success with the recipe. I can’t wait to try this one for myself tonight! Thanks for the review!

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