Vegan Egg Salad

by Amanda Cohen
A delicious and easy vegan egg salad recipe that can be made in 10 minutes!

My Story

I always used to enjoy a good egg salad recipe. Since going vegan, I still craved an egg salad sandwich, so I decided to veganize the recipe!
Prep Time 10 mins
Total Time 10 mins
Course lunch, sandwich
Cuisine Vegan
Servings 3 people



  • 7.5 oz extra-firm tofu
  • ¼ cup vegan mayonnaise I use Follow your Heart
  • 1 teaspoon extra-virgin olive oil
  • 2 tsp Dijon mustard
  • 1 tsp resh lemon juice
  • 1 clove of garlic minced
  • ¼ tsp turmeric
  • ¼ tsp sea salt
  • Pinch of freshly ground black pepper
  • Pinch of fennel
  • Pinch of Kala Namak Salt
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh chives

For serving:

  • 2 slices of Vegan Bread of Choice
  • Spinach Pickled red onion, and radishes optional



  • 1) In a small bowl, whisk together the mayonnaise, olive oil, dijon mustard, capers, lemon juice, minced garlic, turmeric, salt, and black pepper.
  • 2) Drain and press the tofu. Then cut into 1/4 inch cubes.
  • 3) Mix in the tofu and then lightly crumble it with your hands, keeping many of the cubes intact.
  • 4) Stir in the fennel seeds, dill, and chives. Chill until ready to serve.
  • 5) When ready, assemble the sandwiches by placing the optional spinach, onions and radishes and a scoop of the egg salad. Enjoy!
Tried this recipe?Let us know how it was!


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