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The Ultimate Vegan Egg Salad Sandwich Filler! – vegetarian recipe
Stav Kogan

The Ultimate Vegan Egg Salad Sandwich Filler!

A game-changing Eggless Egg Salad that's creamy, savory, and perfectly satisfying. By combining firm and silken tofu, we achieve a texture that's unbelievably close to the real thing—part chunky, part creamy, and all delicious. This recipe is simple, packed with protein, and perf
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Nutrition

Ingredients
  

  • 1 block firm tofu
  • 1 block silken tofu
  • 1/2 cup (480 ml) vegan mayonnaise
  • 1/3 cup (720 ml) sweet pickle relish
  • 3/4 teaspoon (20 ml / 0.7 fl oz) apple cider vinegar
  • 1/2 stalk celery, diced
  • 2 tablespoons (30 ml / 1 fl oz) minced onion
  • 1 1/2 tablespoons (30 ml / 1 fl oz) Dijon mustard
  • 2 tablespoons (30 ml / 1 fl oz) chopped chives
  • 1 teaspoon (5 ml / 0.2 fl oz) paprika, for garnish
  • For a more authentic “eggy” flavor, add a pinch of kala namak (black salt) along with your other seasonings.
  • Press the firm tofu for 20-30 minutes before mashing to remove excess water for a less watery, more robust texture.
  • For the best flavor, allow the salad to chill for at least one hour, or even overnight, before serving.

Method
 

  1. In a medium-sized bowl, add the firm and silken tofu. Use a fork to mash them together until you reach a consistency with both creamy and chunky textures.
  2. Add the vegan mayonnaise, sweet pickle relish, apple cider vinegar, diced celery, minced onion, Dijon mustard, and chopped chives to the bowl.
  3. Stir well until all are thoroughly combined.
  4. Cover and chill for at least 15 minutes. This allows the flavors to meld and deepen.
  5. Garnish with a sprinkle of paprika just before serving.
  6. Add a 1/4 teaspoon (20 ml / 0.7 fl oz) of turmeric to give the salad a more traditional yellow, yolk-like color.

Nutrition

Calories: 290kcalCarbohydrates: 10gProtein: 10gFat: 24g

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