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Vegan Egg Salad

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This Vegan Egg Salad will have all the heads turning at the office for all the right reasons! Skip the smelly boiled eggs and embrace this lunchtime favorite! Featuring tofu, celery, and vegan mayo, it's a cruelty-free twist on the classic, packed with flavor and perfect for sandwiches, crackers, or lettuce cups.
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This is a plant-based spin on a classif favorite and I know you’re going to love it! This Vegan Egg Salad is a dish that’s not only quick and delicious but also a delightful escape from the usual lunch fare.

This reimagined egg salad is crafted with firm tofu, crisp celery, and creamy vegan mayo. Not only is this dish protein packed and quick to make, it’s also incredibly versatile – whether spread on a sandwich, heaped onto crackers, or nestled in lettuce cups, it’s a recipe that combines health, taste, and convenience, ensuring that each bite is just as nourishing as it is delicious. 

The ingredients you’ll need for this vegan egg salad:

  • firm tofu
  • celery
  • green onions
  • dill
  • vegan mayo
  • plain unsweetened vegan yogurt
  • nutritional yeast
  • spicy brown mustard
  • kala namak black salt
  • turmeric
  • black pepper

With just 10 ingredients, this simple yet utterly delicious Vegan Egg Salad is sure to become a new lunchtime staple.

This meal really feels nostalgic and is a wonderful reminder of how versatile and satisfying vegan cooking can be. The tofu provides a wonderful texture, while the kala namak brings that familiar eggy flavor. It’s perfect for spreading on toast, piling onto crackers, or as a filling for lettuce cups.

Not only is this Vegan Egg Salad incredibly tasty, but it’s also a healthier alternative to the traditional version. It’s a fantastic option for meal prep too – just whip up a batch and you’ve got yourself a go-to lunch for the week. So, why not give it a try? Whether you’re a long-time vegan or just looking to add some plant-based options to your diet, this egg salad will definitely become an easy go-to!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Jackie Akerberg

Vegan Egg Salad

5 from 3 votes
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Get ready for an egg-citing twist on a classic favorite with this Vegan Egg Salad! No chicks were harmed in the making of this plant-powered delight. It's the perfect blend of creamy goodness - courtesy of the magic of tofu, mixed with crunchy celery, a little onion zing, the perfect blend of spices, and a dollop of tangy vegan mayo. Don't doubt the deliciousness - it's egg-ceptionally tasty! Spread it on toast, pile it on crackers, or scoop it into lettuce cups for a guilt-free indulgence that's just egg-straordinary. This Vegan Egg Salad is proof that cruelty-free can be utterly crave-worthy!
Prep Time 20 minutes
Servings: 8
Course: Entree, lunch, Main Course

Ingredients
  

  • 1 block firm tofu, chopped into small cubes
  • 1 stalk celery, finely chopped
  • 3 green onions, finely chopped
  • ¼ cup dill, finely chopped
  • ¼ cup vegan mayo
  • ¼ cup plain unsweetened vegan yogurt
  • 1 tbsp nutritional yeast
  • 2 tsp spicy brown mustard
  • ¾ tsp kala namak black salt
  • ¼ tsp turmeric
  • ½ tsp black pepper

Method
 

  1. Add the tofu, celery, onion and dill to a large mixing bowl. Combine the mayo, yogurt, nutritional yeast, mustard and seasonings in a small bowl and add to the tofu veggie mixture.
  2. Use a rubber spatula to gently combine and fold the sauce into the veggies and tofu. Season to taste adding additional salt, pepper, or mayo if desired!
  3. Enjoy on crackers, lettuce cups, sandwiches and more. Store in the fridge for up to 5 days in an airtight container and this recipes makes the perfect meal prep for the whole week!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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5 Responses

  3. 5 stars
    The vegan egg salad is amazing! I made it up, put it on healthy bread with arugula, and took it to a potluck. I didn’t tell anyone it was mine. I saw it on many plates, finally someone asked who made it. As soon as they knew it was me the questions started, but here’s my favorite, “Oh, this is so nice of you to make something you can’t eat. I love egg salad.” I then got to explain that I could eat it and why. It is so fun to blow the minds of nonvegans.
    Thank you for a staple in my menu binder!

    Reply

  4. Wow I can’t wait to try this recipe! I love egg salad sandwiches and never thought about making them vegan and potentially increasing the protein intake!

    Reply
5 from 3 votes

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