This Vegan Egg Salad is an easy-to-make meal prep essential, made with chopped tofu and a creamy, “eggy” dressing. Even easier than the real thing! Use it as a sandwich filling, in lettuce wraps, a protein-packed snack with crackers, and more.

close up of 2 vegan egg salad sandwiches piled on top of each other.

Making Vegan Egg Salad at home is easy thanks to a secret tofu chopping technique and a creamy, “eggy” 8-ingredient dressing. Mix the two together, let it chill in the fridge, then it’s ready to use in vegan egg salad sandwiches, on toast with avocado, in lettuce wraps, and more!

The textures and flavors of this tofu egg salad are undeniably similar to the real thing. While some recipes will have you mash or crumble the tofu, I found pressing out all of the moisture and chopping it into tiny pieces was the best way to mimic hard-boiled eggs. Perfection!

It’s perfect for meal prep, packed with protein, and just plain GOOD. It’ll quickly become a new favorite!

And for more realistic vegan egg recipes, be sure to check out my Fried Vegan Eggs and Tofu Scramble recipes.

a white bowl with lettuce leaves and a large pile of vegan egg salad.

How to make vegan egg salad

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

To prepare the tofu, you’ll need to press out the excess moisture first. You can do this using a tofu press or by wrapping the brick in paper towels and placing something heavy on top. Let it sit and drain for at least 20 minutes.

Once it’s done, slice the block of tofu into thin strips. Cut those strips into even smaller pieces in the opposite direction.

2 images of a knife slicing a brick of tofu into thin strips.

Lastly, roughly chop those small pieces even smaller. Some pieces can be bigger and some smaller; they don’t all have to be uniform in size. This will mimic hard-boiled eggs.

using a knife to chop tofu into small pieces on a wood cutting board.

Make the egg salad dressing by whisking the mayo, mustard, dill pickle juice, relish, and spices together in a large mixing bowl.

Transfer the chopped tofu into the bowl with the dressing along with the sliced green onions. Stir to coat, then cover the bowl and place it in the fridge. Letting it chill is important because it gives the tofu time to soak in those eggy flavors!

Afterward, the tofu egg salad is ready to enjoy for quick lunches, picnics, or snacks!

a green spatula stirring a yellow creamy sauce in a glass bowl.

Serving suggestions

Eggless egg salad is the perfect stuffer in sourdough bread sandwiches. Top each vegan egg salad sandwich with chopped lettuce and pickled red onions for some tang, and you have a tasty lunch or meal prep idea.

Because it’s full of protein, the egg salad would also be great piled on a bunch of chopped lettuce or stuffed in lettuce wraps. Serve 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 and easy snack.

2 images of a green spatula stirring vegan egg salad in a glass bowl.

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 a soggy egg salad.

Do I have to press the tofu?

It is an extra step, but pressing the excess liquid out of the tofu is so worth it! Once it’s ready, the pressed tofu is much firmer, replicates the same texture as real hard-boiled eggs, and won’t leave you with a wet 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 using black salt (kala namak) in place or in addition to the regular salt. 

How long does it last?

The egg salad will last for 3 to 4 days. Keep it in a covered container in the refrigerator until it’s time to serve.

close up of 2 vegan egg salad sandwiches piled on top of each other.

Want more easy vegan salad recipes?

close up of vegan egg salad in a sandwich with lettuce.
4.98 stars (37 ratings)

Vegan Egg Salad

This Vegan Egg Salad is an easy-to-make meal prep essential, made with chopped tofu and a creamy, “eggy” dressing. Even easier than the real thing! Use it as a sandwich filling, in lettuce wraps, a protein-packed snack with crackers, and more.
Prep: 30 mins
Chilling time: 30 mins
Total: 1 hr
Servings: 6 servings


  • 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


  • 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!


  1. I suggest using my Vegan Mayo, but you can use store bought vegan mayo such as Just brand or Veganaise. 
  2. You can use black salt for an eggy, sulfur flavor. I personally don’t like it so I use regular salt. Either is fine!
  3. Calories listed are for 1/6th of the egg salad, using my vegan mayo recipe.
  4. Store leftovers in a covered container in the refrigerator for 3-4 days. Great meal prep idea!


Serving: 1serving | Calories: 128kcal | Carbohydrates: 4g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Sodium: 329mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg
Course: Main Course, Salad
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Questions, questions! Actually just one. When you say heavy skillet, how many pounds? I am new to working with tofu and have been using the 2 minute microwave method to do the removal of most of the liquid, then hand pressing. Thanks for any advice. I love your site and have done a few of your recipes so far. Haven’t had a fail yet!

    1. Hi Kathy. I’m glad you are enjoying my recipes! When I say heavy skillet, I am referring to a cast iron skillet. They weigh about 6 to 8 pounds. Hope this helps!

      1. Thank you. I used 3 lbs and finished with hand pressing since i didnt know yet and was eager to try this.. Used your mayo recipe and a little black salt. We were blown away. Can’t thank you enough. Egg Salad is usually a go to for our electric company peak days!

  2. 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. 

  3. 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!!!

  4. 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!

  5. 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

    1. 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!

  6. 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!

  7. 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!

    1. Hi Kelly, thank you so much for your wonderful feedback and review! I’m so glad you and your husband loved the recipe!

  8. 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!!!

  9. 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.

    1. 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!

  10. Wow, really taste like a real egg salad.  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 ?

    1. 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!

  11. 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!

    1. 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!

    2. 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.

      1. 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!

  12. 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. 

  13. 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 😀

    1. I’m so glad you loved it! I thinks it’s just a perfect summer sandwich! Thank you for sharing your fun review!

  14. 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.

    1. 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!

  15. 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.

    1. 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.

  16. 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?

    1. 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!

  17. 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.

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