This is the best Vegan Egg Salad, period. Made with finely chopped tofu and a flavorful, creamy dressing, it’s the perfect meal to bring to the potluck or stuff into sandwiches.

two vegan egg salad sandwiched piled on top of each other.

Whether you need an epic recipe for vegan meal prep, a healthy after-school snack, or a dish that’s guaranteed to be a hit at the picnic, this Vegan Egg Salad recipe is the right choice!

Just like my Vegan Tuna Salad, it looks, tastes, and feels so much like real egg salad, but is completely vegan! The realistic texture is all thanks to a secret chopping technique. By pressing, then slicing a brick of firm tofu into pea-sized pieces, it takes on the same texture as real hard-boiled eggs.

And all bets are off when the tofu is combined with the creamy vegan egg salad dressing. It’s easy to make using a mix of vegan mayo, simple spices, relish, and pickle juice, and can even be prepped ahead of time when you need faux egg salad in a hurry.

My favorite way to enjoy this recipe is in vegan egg salad sandwiches, but you can also use it as a topping on salads, stuff it in lettuce cups, enjoy it as a protein-packed snack, and more. The possibilities are endless!

a large batch of vegan egg salad on a large white plate.

Ingredients needed (with substitutions) 

  • Firm tofu – Remember to press the brick of tofu before you get started! You want to remove as much liquid from the tofu as possible to help it take on the firm, chewy texture of real hard-boiled eggs.
  • Vegan mayonnaise – Mayo and egg salad are the dream team. It gives the dressing a rich and creamy consistency and helps to tone down the other tangy and briny flavors. Feel free to use your favorite store-bought vegan mayo (I like the Just brand and Veganaise) or try my homemade vegan mayo or tofu mayo. If you don’t have vegan mayonnaise at home, you can use plain vegan yogurt, cashew cream, or vegan sour cream instead.
  • Yellow mustard – Or you can use Dijon mustard for a deeper flavor profile.
  • Dill pickle juice – This, along with the sweet relish, gives the dressing a punchy and briny flavor. 
  • Sweet relish
  • Dry spices – A mix of smoked paprika, turmeric, black salt, and black pepper will give the vegan egg salad dressing a realistic color and flavor.
  • Green onion
  • Bread – To make vegan egg salad sandwiches! Butter lettuce leaves hold the faux egg salad just as well if you want egg salad lettuce wraps. Or enjoy with some yummy crackers (gluten free if needed).

How to make vegan egg salad

Find the complete printable recipe with measurements below in the recipe card.

After pressing the tofu, slice the block into thin, rectangular strips.

using a chef's knife to slice a brick of tofu into thin, rectangular strips.

Pile the strips on top of each other, then, in the opposite direction, slice them into smaller pieces. Don’t worry about making them all the same uniform size!

using a chef's knife to chop sliced tofu into very small squares.

To make the dressing, whisk the vegan mayo, mustard, pickle juice, sweet relish, and dry spices together in a large mixing bowl.

Add the chopped tofu pieces to the bowl with the dressing, along with the sliced green onions. Stir to coat. 

Cover the bowl with plastic wrap and place it in the fridge so the salad can chill for about 30 minutes. Afterward, serve the salad in sandwiches, on salad, or as a delicious snack!

ingredients for tofu egg salad dressing in a large white bowl
using a whisk to make a creamy yellow dressing in a white bowl for vegan egg salad.

Tips for success

  • Always press the tofu to drain the excess water. Skipping this step could leave you with watery egg salad, and no one wants that. You can do this using a tofu press or by wrapping the brick in paper towels (or a clean tea towel) and placing something heavy on top. Let it sit and drain for at least 20 minutes.
  • Finely dicing the tofu into small, pea-sized pieces is the secret to the realistic egg-like texture. If you’d rather simply crumble the tofu, that’s fine too.
  • If you have the time, chill the assembled salad in the refrigerator for 30 minutes before serving. This gives all of the amazing flavors time to get to know each other, yielding a much more flavorful salad!
  • You can make the egg salad dressing up to 1 week in advance. Just mix the ingredients together and store the dressing in an airtight container in the fridge until it’s time to serve.


There’s lots of room for add-ins in vegan egg salad! Check out these tasty suggestions:

  • Herbs – For a more vibrant flavor, stir fresh dill and/or chives into the egg salad mixture. 
  • Veggies – Feel free to add finely diced red onion or celery, shaved carrots, or halved cherry tomatoes for extra crunch and texture.
  • Vegan bacon – Crumbled tofu or tempeh bacon will give it a smoky, savory twist.
  • Black salt – Black salt or kala namak will give the salad an even more intense eggy, sulfur-like flavor. I usually use this for a more “eggy” salad.
vegan egg salad topped with scallions in a large white bowl.

Serving suggestions

The best way to put this vegan egg salad recipe to use is in vegan egg salad sandwiches. Top the sandwiches with lettuce leaves, sliced avocado, pickled red onions, radishes, sliced tomatoes, then dig in!

You can also use the egg salad as a topping on salad greens or stuff it into lettuce wraps. Serve it alongside Vegan Potato Salad or Vegan Coleslaw for a complete (and delicious) meal or picnic.

And if you end up with leftovers, scoop them up with crackers for a quick, easy, and protein-packed snack!

Frequently asked questions

What kind of tofu is best for tofu egg salad?

Extra firm or firm tofu is best because it contains the least amount of water. Watery varieties, like medium, soft, or silken tofu, won’t work as well and could leave you with soggy egg salad.

Does it taste like real eggs?

A lot of commenters can attest that the taste is just like real egg salad! However, you can give it an even stronger “eggy” taste by stirring black salt (kala namak) in place of or in addition to the regular salt in the dressing.

How long does tofu egg salad last in the refrigerator?

It will last for 4 to 5 days in the fridge when it’s stored in an airtight container.

Can you freeze vegan egg salad?

No, do not freeze tofu egg salad! Once it thaws, the tofu will release a lot of liquid, which will water it down and ruin the creamy consistency.

Can I make it without tofu?

You could scramble up a bottle of JUST Egg, then mix it with the dressing for a tofu-free vegan egg salad.

close up on a vegan egg salad sandwich.

Want more creamy vegan salads?

two vegan egg salad sandwiched piled on top of each other.
4.99 stars (54 ratings)

Vegan Egg Salad

This is the best Vegan Egg Salad, period. Made with finely chopped tofu and a flavorful, creamy dressing, it’s the perfect meal to bring to the potluck or stuff into sandwiches.
Prep: 30 minutes
Chilling time: 30 minutes
Total: 1 hour
Servings: 6 servings


  • 14.5 ounce block firm tofu or extra-firm
  • 1/4 cup Vegan Mayo
  • 1 teaspoon yellow mustard
  • 1 1/2 tablespoons dill pickle juice
  • 2 teaspoons sweet relish
  • 1/8 teaspoon smoked paprika
  • tiny pinch turmeric
  • 1/2 teaspoon black salt or regular salt, + more to taste
  • 1/4 teaspoon black pepper
  • 1 green onion, white and light green parts, thinly sliced
  • loaf of bread, butter lettuce for serving


  • Press the tofu: Wrap the block of tofu in paper towels or a clean tea towel. Place something heavy on top of it, like a cast iron pan, and let it sit for 20 minutes.
  • Make the dressing: While the tofu presses, whisk together the vegan mayo, yellow mustard, dill pickle juice, sweet relish, smoked paprika, turmeric, salt and black pepper. Set aside.
  • Slice the tofu: Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces.
  • Add the tofu to the bowl with the creamy dressing, along with the sliced green onions. Stir well. Cover and refrigerate for 30 minutes if possible before eating, to let the flavors meld together. Serve on bread of choice with butter lettuce, sliced tomatoes, sprouts and whatever else you like. Enjoy!


  1. Store leftovers in a covered container in the refrigerator for 4-5 days.
  2. To make it without tofu, you could probably scramble up a bottle of JUST Egg, then mix it with the dressing.


Serving: 1serving | Calories: 122kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 328mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 0.4mg | Calcium: 88mg | Iron: 1mg
Course: Main Course, Salad
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , , , , , , , , , , , , , , , , , ,

you may also like:


  1. You are right – this is the BEST egg salad! Delicious! I enjoyed it on a wrap with my home-grown sprouts, spinach and sliced tomatoes. Looking forward to eating it again tomorrow! My husband is in disbelief that there are no eggs in this recipe!

    1. Right!? I’m thrilled you guys are loving the egg salad! Thanks for your wonderful review!

  2. Tastes better than I remember real egg salad, is easier to make, and healthier. Thanks for yet another great recipe.

    1. This was even better the next day. The tanginess of the dill pickle juice mellowed a bit. I was a little worried that the smoked paprika would overwhelm, but it didn’t at all. I’m making a double batch today.

  3. I’ve made this several times now and still love it! I use homemade BNB pickles and celery seed. I also chop and slightly mash while mixing to give a little bit of the creaminess factor. Thnjs!

    1. You are welcome, Connie! Your salad sounds delicious! Thanks for your fabulous feedback and ideas!

  4. This is another stellar recipe. I shared your link on WeightWatchers Vegan Member message board because it’s SO GOOD and low in points.

    I love it for how easy it is to make and no one could tell the difference. I use it as a sandwich, on top of a salad or in a tomato or in a lettuce wrap for a quick snack.

  5. Wow!! This is so good. I went vegan 4 years ago and hadn’t thought about or missed egg salad since before that, but randomly I wanted it last night. I currently am trying to cut a little stress weight so I am doing a calorie deficit right now, which means eat less calories but try to fill up on healthy fats, produce and lots of protein. I used wildwood high protein tofu and it was delicious! I added some onion, grated garlic and celery to add a little more veggie to the salad. It came in at 12g protein per serving and only 170 calories! This is a great lunchbox salad, I pack a serving in a little compartment and put a slice of bread and lettuce in another to prevent sogginess. It’s honestly so yummy and love that it fits into my meal plan so well! I was also thinking this would be great with some mashed chickpeas mixed in to mimic the yolk texture. Well done Nora, your recipes legitimately never fail!!! Thanks!!

  6. I make this all the time and absolutely love it. I had more sweet relish, a little more mustard and celery seeds. Thank you for my daily lunch!

    1. I add extra sweet relish and mustard as well!! I never thought about adding celery seeds! I just made a batch so I’m going to go add some right now. Thanks for the tip!!

  7. Eggcellent!!! This is sooooo good!

    Thank you for “another” spectacular recipe.

    My husband (whose not a vegan) absolutely enjoyed & I did too!

    This vegan eggless salad (The texture & flavor is perfect!) this would be great paired with any sort of bread, crackers or bagels. The vegan mayonnaise recipe is so easy to make & is fantastic.

    Anyone looking for a vegan (eggless salad) won’t be disappointed.

    Grateful in Southern, California

  8. I love this vegan egg salad recipe! I make it a few times a month and I never get sick of it! My daughter in law made some homemade dill pickles and I used the juice from that in this batch that I just made. I plan on trying your curry tofu sandwiches next those look amazing! I just need to get celery.

    1. That’s wonderful to hear, Shannon! I’m thrilled you and your DIL love the salad! Thank you for your fantastic feedback and review 🙂

      1. I have another batch of this in the fridge. It is my go to for a quick and delicious lunch! I did make your curried tofu sandwiches and that is another fantastic recipe!

  9. This is a most excellent ‘egg’ salad recipe. Cutting the tofu into tiny little squares adds so much to the texture as opposed to tearing it into pieces. A keeper for sure.

  10. This tofu egg salad is the bomb!! So good ! Perfect as is; I added some fresh tarragon and celery to a second batch to use it up and it was super yummy with that too. The kala namak is a non negotiable! Thank you Nora !

  11. Wow! All I have to stay is WOW!!

    I won’t lie, I was scared to try uncooked tofu, but oh my, this is absolutely DELICIOUS!! It’s easily been almost a decade since I’ve had real egg salad and this was almost identical to the real thing! So easy and so TASTY. I will be eating this on the regular!

    Thank you, Nora! You are always my go to when I look for new vegan recipes!

    1. You bet! Isn’t the flavor amazing! Thanks for sharing your awesome feedback, and for faithfully using my recipes!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.