Easy Vegan Egg Salad That Actually Tastes Like Eggs

I still eat eggs from time to time, but I have to say… finding a really good vegan egg salad like this one makes it so easy to skip them altogether. It hits all the familiar flavors I grew up loving, but uses simple plant-based ingredients like firm tofu, vegan mayo, and that key ingredient—black salt (kala namak)—to bring everything together.

If you’ve ever missed a classic egg salad sandwich, this version is about to become your go-to. It’s quick, budget-friendly, packed with plant protein, and perfect for meal prep lunches.

Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.

What Makes This Vegan Egg Salad Recipe Special

What really sets this vegan egg salad apart is how close it gets to the traditional version without overcomplicating things. The texture of pressed tofu mimics chopped eggs beautifully, while a combination of Dijon mustard, vegan mayonnaise, and a splash of pickle juice creates that creamy dressing we all recognize.

And then there’s kala namak. If you’ve never tried it, it’s a type of black salt commonly found in Indian grocery stores, and it adds that unmistakable egg-like flavor. A little goes a long way.

This recipe is also flexible. You can make it chunkier or smoother depending on how you mash the tofu, and it works just as well for sandwiches, lettuce wraps, or scooped onto sourdough toast.

Shopping List

• 14 oz firm tofu, pressed and drained
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon yellow mustard
• 1 tablespoon lemon juice
• 1 tablespoon pickle juice or pickle brine
• 1 tablespoon sweet pickle relish or dill pickle relish
• 2 tablespoons green onion, chopped
• 1 tablespoon nutritional yeast
• 1/2 teaspoon black salt (kala namak)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper
• Optional: pinch celery seed
• Optional: chopped celery for crunch

Instructions

Step 1: Press the tofu

Wrap the firm tofu in a clean towel and place a heavy object on top for about 10 to 15 minutes to remove excess moisture. This helps the tofu absorb all that flavor later. You can also buy a tofu press but it’s not needed if you have something heavy. We use our Le Creuset pan (he he).

Step 2: Crumble the tofu

Transfer the pressed tofu to a mixing bowl and gently crumble it with your hands or a fork. Aim for small chunks that resemble chopped hard-boiled eggs.

Step 6: Chill before serving

For best flavor, cover and refrigerate for at least 30 minutes before serving.

Why This Vegan Egg Salad Recipe Works

This recipe works because it balances texture, flavor, and simplicity. The firm tofu provides a satisfying bite without needing complicated prep. The creamy dressing made with vegan mayonnaise and mustard creates that familiar richness, while ingredients like nutritional yeast and turmeric add depth and color.

And that black salt really is the secret. It brings everything together in a way that surprises people the first time they try it.

It’s also a great example of how plant-based eating doesn’t have to feel restrictive. Small swaps like this can make a big difference, especially if you’re trying to eat fewer animal products without giving up your favorite meals.

Variations to Try

Go chickpea-style. Swap half or all of the tofu with mashed garbanzo beans for a chickpea egg salad texture.

Make it extra creamy. Blend part of the tofu with vegan mayo using an immersion blender for a smoother consistency.

Add crunch. Toss in diced celery or even sunflower seeds for texture.

Try a pesto twist. Stir in a spoonful of vegan pesto for a fresh, herby flavor.

Boost the protein. Add a sprinkle of tofu scramble spice mix or extra nutritional yeast for a little more plant protein.

Vegan Deviled Eggs. If you love vegan egg salad, you’re going to LOVE our recipe for vegan deviled eggs! They’re a great addition to any party table.

Tips to Keep It Fresh

Store your vegan egg salad in an airtight container in the fridge and it will stay fresh for about 3 to 4 days. In fact, the flavor gets even better after sitting for a few hours.

If it starts to dry out, just stir in a little more vegan mayo or a splash of pickle brine to bring it back to life.

This recipe is perfect for meal prep. You can make a batch at the start of the week and use it for sandwiches, wraps, or even stuffed into pita bread for a quick lunch.

Vegan Egg Salad

A creamy, flavorful vegan egg salad made with tofu, vegan mayo, and black salt for that classic eggy taste. Perfect for sandwiches and meal prep.

Prep Time15 minutes mins

Chill Time30 minutes mins

Total Time42 minutes mins

Course: Main Dishes

Cuisine: American, Vegan

Keyword: salad, vegan

Yield: 4 servings

• 14 oz firm tofu pressed and drained
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon yellow mustard
• 1 tablespoon lemon juice
• 1 tablespoon pickle juice
• 1 tablespoon sweet pickle relish
• 2 tablespoons green onion chopped
• 1 tablespoon nutritional yeast
• 1/2 teaspoon black salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon black pepper

Get Recipe Ingredients

• Press the tofu for 10 to 15 minutes to remove excess moisture.

• Crumble the tofu into a mixing bowl until it resembles chopped eggs.

• In a separate bowl, whisk together vegan mayo, Dijon mustard, yellow mustard, lemon juice, pickle juice, nutritional yeast, black salt, garlic powder, turmeric, and black pepper.

• Pour the dressing over the tofu and mix until well combined.

• Stir in green onion and relish.

• Taste and adjust seasoning as needed.

• Refrigerate for at least 30 minutes before serving.

This vegan egg salad is one of those simple recipes that makes plant-based eating feel easy and familiar. It’s quick to prepare, full of flavor, and flexible enough to fit whatever you’ve got in your fridge.

Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!

FAQ

What is vegan egg salad made of?

Vegan egg salad is typically made with tofu or chickpeas, combined with vegan mayonnaise, mustard, and seasonings like black salt to mimic the flavor of eggs.

What is the best substitute for eggs in egg salad?

Firm tofu is one of the best substitutes because of its texture. Chickpeas are also popular and add a slightly different but still delicious twist.

What does black salt do in vegan egg salad?

Black salt, also known as kala namak, adds a sulfur-like flavor that closely resembles eggs, making it a key ingredient in vegan egg recipes.

Can I make vegan egg salad ahead of time?

Yes, it’s actually better after chilling for a bit. Making it ahead allows the flavors to blend together more fully.

How long does vegan egg salad last in the fridge?

It typically lasts 3 to 4 days when stored in an airtight container in the refrigerator.