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+ servings

Vegan Egg Salad

rate this recipe:
5 from 13 votes
Prep Time: 15 mins
Total Time: 15 mins
Serves 3
This bright & briny, tangy & creamy vegan egg salad recipe is just as good as the real thing!


  • ¼ cup vegan mayonnaise
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon capers
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced
  • ¼ teaspoon turmeric
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 7.5 ounces extra-firm tofu, cut into ¼-inch cubes
  • Pinches of celery seed
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives

for serving:

  • 6 slices of whole-grain sandwich bread
  • Watercress or spring greens, optional
  • Pickled red onion, optional
  • Radish slices, optional


  • In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
  • Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.
  • Stir in the celery seed, dill, and chives. Chill until ready to serve.
  • Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.