Eggless Egg Salad

Name: Eggless Egg Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 block medium-firm tofu (drained and patted dry); 6 tablespoons mayonnaise; 2 tablespoons nutritional yeast; 2 teaspoons yellow mustard; 2 tablespoons yellow onions (chopped); ¾ teaspoon black salt; ¼ teaspoon turmeric; Salt and pepper to taste; 3 tablespoons celery (chopped); 8 slices of bread of your choice; 4 large lettuce leaves

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Eggless Egg Salad is the perfect recipe to whip up after Easter—especially if you’re feeling a little egged out or looking for a lighter, plant-based option. With egg prices still high and plenty of leftover ingredients in the fridge, this budget-friendly recipe delivers all the classic flavor without using a single egg. It’s quick, satisfying, and great for easy lunches or weeknight meals.

Close-up of a stacked sandwich with creamy tofu salad, celery, and lettuce on whole grain bread, with a bite taken from the top.

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Ready in just 10 minutes, it combines chopped tofu with a rich, tangy dressing with a taste and texture reminiscent of real eggs. Black salt is the key to achieving that signature egg flavor, and turmeric is used to add the classic yellow hue you’d usually get from egg yolks.

Made with tofu as the base, this recipe is not only high in protein but also has a wonderfully creamy texture that mimics traditional egg salad. It comes together in just minutes and uses pantry staples you probably already have on hand—making it a go-to option when you want something delicious without a trip to the store.

Still working through those Easter leftovers? You’ll also love my Air Fryer Grilled Ham and Cheese, cozy Easy Split Pea Soup, or creamy Ham Tetrazzini—all quick, delicious ways to make the most of what’s in your fridge.

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What Gives This Eggless Salad its Classic Egg Salad Flavor?
Why You'll Love This Recipe
Ingredients
Substitutions & Variations
How to Make Eggless Egg Salad
Helpful Tips
Recipe FAQs
Storage & Freezing Instructions
More Easy Salad Recipes You'll Love
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Eggless Egg Salad

What Gives This Eggless Salad its Classic Egg Salad Flavor?

The secret that gives it that familiar eggy taste? A pinch of black salt (kala namak). This unique ingredient adds just the right hint of sulfur, mimicking the flavor of hard-boiled eggs and bringing everything together in a creamy, crave-worthy mix.

Why You'll Love This Recipe

Super quick and easy – This recipe comes together in just 10 minutes, making it ideal for busy weekdays, meal prep, or a last-minute lunch.
No eggs, no problem – Skip the boiling and peeling! This version delivers all the classic flavor of egg salad without using a single egg.
Packed with plant-based protein – Made with tofu, it’s a satisfying, protein-rich option that keeps you full and energized.
Tastes just like the real thing – Thanks to black salt (kala namak), you still get that signature eggy flavor you know and love.
Budget-friendly – With egg prices on the rise, this affordable alternative keeps things tasty without breaking the bank.
Great for leftovers – A smart way to use up extra Easter ingredients or whatever you have on hand.
Perfectly versatile – Enjoy it on sandwiches, in wraps, on crackers, or even in lettuce cups for a low-carb option!

Ingredients

Gather the ingredients below to make this vegan egg salad!

Medium-firm tofu (drained and patted dry) offers the most similar consistency to eggs, making it a perfect substitute for egg in this recipe.
Mayonnaise makes the salad super rich and creamy.
Nutritional yeast helps create a savory, umami flavor.
Yellow mustard adds a tangy kick and some extra yellow color.
Chopped yellow onions add a little crunch and sharp flavor—just like they do in my Tuna Pasta Salad, where they balance out the creamy ingredients with a bit of bite.
Black salt, also called Kala Namak, is the key to achieving that “eggy” flavor. Despite its name, it’s actually pink in color and has a flavor and aroma reminiscent of eggs.
Turmeric adds the signature yellow color that would usually come from egg yolks.
Salt and pepper to taste - Season to your liking!
Bread of your choice - Whole grain, white, sourdough, or any other bread of your choice will do!
Lettuce leaves - Add freshness and some crunch to the sandwich.

See recipe card for full information on ingredients and quantities.

Substitutions & Variations

Mayo swaps – Use vegan mayo to keep it plant-based, or try mashed avocado or hummus for a lighter, dairy-free twist.
Tofu alternatives – While medium-firm tofu works best, you can also use extra-firm tofu for a chunkier texture or silken tofu for a creamier consistency (though it may require less mixing).
Mustard options – Swap yellow mustard for Dijon or spicy brown mustard for a flavor boost.
Add crunch – Mix in chopped pickles, bell peppers, or even shredded carrots for added texture and freshness. For a flavorful twist, try stirring in some of my Pickle de Gallo—it adds a zesty, tangy kick and an extra layer of crunch that pairs perfectly with the creamy tofu base.
Spice it up – Add a pinch of paprika, cayenne, or hot sauce for a little heat.
Fresh herbs – Stir in dill, parsley, or chives to brighten up the flavor.
Low-carb version – Serve in lettuce cups instead of bread for a light and refreshing alternative.
No black salt? – Use regular salt and add a bit of nutritional yeast and a tiny dash of mustard powder or onion powder to help mimic the eggy flavor.

How to Make Eggless Egg Salad

Once you've gathered all your ingredients, follow the steps below to make this tofu egg salad.

Close-up of chopped tofu cubes on a cutting board with lettuce, bread, and other ingredients in the background.

Step 1: Chop tofu into small cubes.

Tofu, mayonnaise, mustard, turmeric, chopped onions, and seasonings combined in a mixing bowl with a spatula.

Step 2: In a large bowl, combine tofu, mayo, nutritional yeast, mustard, onion, black salt, turmeric, and season to taste.

Mixture of tofu and seasonings being stirred in a bowl, with chopped celery just added on top.

Step 3: Add in the chopped celery.

Open sandwich on a plate with lettuce and creamy tofu mixture, sprinkled with paprika and herbs.

Step 4: Place lettuce on 4 slices of bread, add eggless egg salad, and top with the remaining slices.

Completed sandwich with tofu filling, lettuce, and two slices of whole grain bread, ready to serve.

Helpful Tips

Drain the tofu well – Patting the tofu dry before mixing helps prevent the salad from getting watery and ensures a better texture.
Chop tofu to your liking – For a more authentic egg salad texture, chop the tofu into small, uneven pieces to mimic chopped boiled eggs.
Let it chill – While it’s delicious right away, letting the salad sit in the fridge for 30 minutes allows the flavors to develop even more.
Don’t skip the black salt if possible – Black salt (kala namak) is the secret ingredient that gives it that signature eggy flavor—regular salt won’t deliver the same effect.
Taste and adjust – Since tofu is neutral, be sure to taste and adjust seasonings like mustard, black salt, and pepper to match your preferences.
Add crunch just before serving – If you're adding extras like celery or pickles, stir them in last to keep them crisp and fresh.
Double the batch – It keeps well in the fridge for up to 3 days, making it perfect for meal prep and quick lunches.

Close-up of a thick sandwich filled with seasoned tofu mixture and lettuce between two slices of bread.

Recipe FAQs

What's the easiest way to press tofu?

If you don’t have a tofu press, one of the easiest ways to press tofu is to simply wrap your tofu block in paper towel and weigh it down with something heavy for 20-30 minutes.

What is black salt?

Black salt (kala namak) is a sulfur-rich salt that has a distinct "eggy" aroma and flavor. It's the secret ingredient that gives eggless egg salad its authentic egg-like taste.

Can I make this eggless salad ahead of time?

Yes! This recipe can be made ahead and stored in the fridge for up to 3 days. In fact, the flavors get even better as it sits.

What are some ways to serve this salad?

Serve this eggless egg salad as filling for a sandwich, lettuce wrap, a topping for salads, or as a stand alone dip for crackers, pita chips, or pretzels.