Vegan Egg Salad Sandwich
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Thanks to a few tricks and tips, this is the best Vegan Egg Salad ever! It makes the perfect sandwich on sourdough bread with butter lettuce, and is full of plant protein.
I can’t be the only one who has nostalgic memories of eating egg salad sandwiches as a kid. I LOVED egg salad. It’s one of the things I truly miss from before my vegan days. If you also miss egg salad sandwiches then you are going to love this recipe!
I played with this recipe to get it just right. Some recipes have you mash or crumble the tofu, but that didn’t work for me. The texture just wasn’t the same as what I remember. Then, I had an idea.
I discovered a special way of slicing and chopping the tofu to make it mimic hard-boiled eggs. PERFECTION. The flavorful, creamy sauce pairs perfectly with the tofu. Read on to learn how to make the best Vegan Egg Salad ever!
How to prepare the tofu:
First, press a block of firm tofu for about 20 minutes, to remove most of the water.
Next, slice the block as shown below, into thin slices. Then, slice the other way, thinly.
Finally, chop the pieces of tofu even more with a knife, in a rough fashion, until you have lots of little pieces and it looks something like the photo below. Some pieces can be bigger and some smaller, they don’t have to be uniform in size. This will mimic hard-boiled eggs.
What is the dressing for vegan egg salad?
For the dressing, start by making a batch of Vegan Mayo. OR you can use store bought vegan mayo, your choice.
The dressing includes vegan mayo, yellow mustard, dill pickle juice (SO GOOD), sweet relish, smoked paprika, tiny pinch of turmeric, salt and pepper. Use black salt for an even eggier, sulfur flavor. I don’t personally like the stuff, but a lot of people do!
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Put it all together:
Add the sliced tofu to the bowl with the dressing, along with a sliced green onion, and stir. Refrigerate for about 30 minutes at least, to let the flavors meld together before serving. Serve on bread (I love sourdough) with butter lettuce for best results.
You could also have it over a bunch of chopped lettuce, or in lettuce wraps. Serve alongside Vegan Potato Salad or Vegan Coleslaw.
Want more easy vegan sandwiches?
- The Best & Easiest Chickpea Tuna Sandwiches
- Vegan BLT Sandwich
- Best Vegan BBQ Soy Curl Sandwich
- BBQ Tempeh Sandwiches
Vegan Egg Salad Sandwich
Ingredients
- 1 block firm tofu, (16 oz)
- 1/4 cup Vegan Mayo , | homemade or store bought
- 1 teaspoon yellow mustard
- 1 1/2 tablespoons dill pickle juice
- 2 teaspoons sweet relish
- 1/8 teaspoon smoked paprika
- tiny pinch turmeric, optional, for color
- 1/2 teaspoon salt, or to taste, | use black salt for a more eggy, sulfur flavor
- 1/4 teaspoon black pepper
- 1 green onion, white and light green parts, thinly sliced, (2 tablespoons)
- loaf of bread, butter lettuce for serving
Instructions
- 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 (1/4 c), yellow mustard (1 tsp), dill pickle juice (1 1/2 tbs), sweet relish (2 tsp), smoked paprika (1/8 tsp), turmeric (tiny pinch), salt (1/2 tsp) and black pepper (1/4 tsp).
- 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. (SEE PHOTOS ABOVE FOR REFERENCE)
- 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 sourdough, or other bread (gluten free if needed) with butter lettuce. Enjoy!
Notes
- I suggest using my Vegan Mayo, but you can use store bought vegan mayo such as Just brand or Veganaise.Â
- You can use black salt for an eggy, sulfur flavor. I personally don't like it so I use regular salt. Either is fine!
- Calories listed are for 1/6th of the egg salad, using my vegan mayo recipe.
- Store leftovers in a covered container in the refrigerator for 3-4 days. Great meal prep idea!
Nutrition
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82 Comments on “Vegan Egg Salad Sandwich”
So so delicious and so easy to make. The perfect mix of everything.  I make a few batches a month for great lunch sandwiches or on salad. Great on crackers for appetizers.  Non vegan family members and friends can’t believe there’s no egg in it.Â
I love your ideas for the egg salad, Sofia! Thank you for sharing!
Oh Nora, I’ve been following you for years and I can’t believe I didn’t make this recipe until now!!! Absolutely tremendous! 10 stars!!!
Probably the best egg salad I’ve ever had. I used a potato masher at the end just to press the final product a few times so that there are chunks as well as mkre ground bits. And I did use black salt, which makes the entire thing taste so much like real eggs – it’s almost scary! Amazing!
Thank you for your wonderful feedback! I’m so glad you loved the salad!
I’m eating it right now and it’s so delicious. My non vegan daughter in law is loving it as well. This will be a regular in my home
I’m thrilled to hear you both are loving the egg salad, and it’s going onto your meal rotation! I also love this sandwich! Thank you for your terrific review and feedback!
By the second day, when the flavors had a chance to settle, this was amazing! I would rather eat this over a real egg salad. It’s that good! Thank you for the recipe!
So glad you love the egg salad! Thanks so much for your wonderful feedback!
Nora! My husband who didn’t like real egg salad before going vegan LOVES this recipe! This is such an amazing recipe – thank you!! I usually add a little extra smoked paprika, mustard, and Kala namak and I skip the relish because I like to serve it with pickles. I missed egg salad so much and this hits the spot x 10! SOOOOO AMAZING!
Hi Kelly, thank you so much for your wonderful feedback and review! I’m so glad you and your husband loved the recipe!
Thank you so much for the amazing recipe for “egg salad”!
You are welcome! I’m glad you loved the recipe! Thank you for sharing your review and feedback!
Just had lunch with your tofu egg salad , very nice Nora , will go a long way too, thanks
Thanks for sharing your great review!
Oh my gosh,  absolutely love this recipe. I’ve been plant based for several years and I’ve really missed egg salad. Thank you so much!!!
Another successful recipe by Nora. I’ll say, I was skeptical about this one. I didn’t understand how the previous reviews explained that this tasted just like the real thing.
After searching for literal months for black salt, I finally ended up purchasing some online. The recipe was clear, simple and so tasty. This DOES taste like traditional egg salad.
Thanks so much, Nora. Can’t wait to try another one.
I am glad you loved the egg salad! Black pepper really does create the stronger egg taste. Thank you for taking time to share your great review and comments! Happy cooking!
Wow, really taste like a real egg salad. Â Delicious recipe, thank you so much!
My husband loves egg salad sandwich, and when he tried it, he smiled and couldn’t believe it was tofu 💙
I am so glad you guys loved the vegan egg salad! It is amazing how much it tastes like real egg salad! Thank you so much for sharing your wonderful review and comments!
Wow! This was amazing! I left out the relish because I didnt have any and used silken tofu instead and it was still great! Oh, how I’ve missed egg salad! This will be in regular rotation now! Thank you!
I’m thrilled you loved, and that it is going on your meal rotation! Thank you for taking your time to share your great review and comments!
I simply love your recipes. I’m not vegan but could easily be with your recipes. I like to try student things since my 3 yr old grandaughter has alot of food Allergies edith to dairy or egg so I mainly try for her than I wind up loving them . I needed to add a punch more of turmeric for color and I added a little sprinkle of cayenne for a bit spice. Love it especially on my toasted bagel.
Hi Noreen! Isn’t this an amazing eggless egg salad! It is one of my favorites! How great that you try out new recipes for your granddaughter! Thank you for taking time to share your comments!
Really good! I put it in a wrap with lettuce and tomato and added extra mustard, mayo, relish. My 2 yr old also loved it on soft whole wheat bread.Â
Sounds so good! I’m really glad you guys like it! Thank you for sharing your review and comments!
Another fabulous recipe by Nora! I just finished making this to take w/us on our road trip over the 4th of July wknd. I didn’t have pickle juice but had relish on hand so I just added 3 tsp of relish along w/its juices and that sufficed. I also used the Kala Namak black salt for that eggie flavor and I can’t even tell the difference if there’s eggs or not in this dish it’s so unbelievably convincing! I also added 2 tsp of chopped fresh dill. Perfection! Thank you 😀
I’m so glad you loved it! I thinks it’s just a perfect summer sandwich! Thank you for sharing your fun review!
I’m not a fan of normal mayo, so I never really liked egg salad. Being newly vegan, I was excited to try vegan mayo and tofu egg salad. This was sooooo good. Made a batch last night. Will be making more tonight. This will likely become a weekly summer staple.
This is one of my summer favorites! I’m so glad you love it! Thank you for taking time to share your great review and comments!
LOVED this recipe!! Thank you!
I’m glad you loved it! It’s a great spring sandwich! Thank you for sharing your review!
I made the tofu egg salad and it was very good . Next time  I will reduce  the dill pickle  juice. To1 tablespoon as it did have strong dill taste.  When it was marinated for a few hours I made a sandwich but still could taste the dominate pickle juice flavor.  I loved the texture and  I tried adding  shaved carrots and sliced radishes with lettuce in a wheat pocket.  Will make again for sure.
Thanks for sharing your recipe.
I’m glad you enjoyed it. I absolutely love that dilly pickle flavor, but you could use less or even skip it if it’s not your thing. I’ve also used pepperoncini juice instead for a twist, and it was great.
Hi, I really want to try this recipe. Is there anything I can substitute the sweet relish and dill pickle juice with? Or maybe leave them out?
A lot of the flavor comes from the relish and pickle juice, but if you need to you could leave it out. I’m not sure what else could be substituted here, sorry!
Didn’t have green onion so used regular onion, didn’t have relish so I left it out. Still tasted fantastic! I couldn’t believe this didn’t have any egg in it and neither could the non vegan bf. He approved. Amazing! Thanks for the recipe.
Hi Marie. I’m glad you both loved the vegan egg salad! Thank you for using my recipe!