Eggless Egg Salad

PREP: 15 minutes | COOK: 0 minutes | YIELD: 4 x ¾-cup servings

I love this tofu-based egg salad because it’s easy, cholesterol free and it tastes just like the real thing. (Psst, the secret is the black salt.)

2 Tbsp (30 ml) all-natural vegan mayonnaise (Try: Vegenaise or Nayonaise)

1 tsp (5 ml) prepared mustard

1 tsp (5 ml) white wine vinegar

¼ tsp (1.25 ml) black salt (see Prep Tip)

¼ tsp (1.25 ml) freshly ground black pepper

¼ cup (60 ml) finely diced celery

2 Tbsp (30 ml) finely diced dill pickle or cornichon

1 Tbsp (15 ml) minced white or yellow onion

1 lb (454 g) extra-firm tofu, drained and diced into ½-inch pieces

In a medium bowl, thoroughly mix together mayonnaise, mustard, vinegar, black salt and pepper. Stir in celery, pickle, onion and tofu until mixed well. Refrigerate until ready to use.


Black salt, also known as Kala Namak or Sanchal, is often used in vegan cooking to help mimic the taste of eggs. If you can’t find any in your neighborhood, it is definitely worth seeking out from a reputable online source. If you’re in a pinch, though, you can use sea salt instead.


Why not try an Eggless Egg Salad sandwich on toasted whole grain bread with lettuce and tomato?


Calories: 112 | Calories from Fat: 60 | Protein: 8 g | Carbs: 3 g | Total Fat: 7 g | Saturated Fat: 0.3 g | Trans Fat: 0 g | Fiber: 0.3 g | Sodium: 197 mg | Cholesterol: 0 mg