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Vegan egg salad

I’ve been craving egg salad so badly for like a week now. So, I decided to figure out how to make vegan egg salad with tofu and egg-free mayo instead of egg and traditional mayo. After a relentless google search for something that was simple enough for yours truly to manage, I just kind of said ‘ok, I get the point’ and went by my own taste buds. This is what I came up. The first bite didn’t exactly taste like egg salad, but after that initial spoonful, it was actually surprisingly good! I scarfed down the entire batch in one day. On toasted rye, in wraps, and on a bed of fresh spinach.


(another beautiful fuzzy photo)


  • 1 package of firm or extra firm tofu
  • 1 onion, chopped
  • egg-free mayo (also, you can do your research. Surprisingly, some store brands can be found that are actually vegan also…they just don’t advertise it. Shocker, I know!)
  • ½ tsp celery seed (or celery salt sprinkled to taste)
  • ground pepper
  • pickles or pickle relish or fresh cucumber or chopped celery (if you like a bit of extra crush)
  • tbsp of mustard


  • open your tofu and squeeze all the water out. Crumble into a large mixing bowl.
  • mix in your mustard, celery seed, chopped onion, and pickles (or relish or cucumber if you want) -> mix well
  • I added 3 heaping tablespoons of egg-free mayo (add to taste)
  • mix well
  • pepper to taste
  • SERVE and ENJOY!


  1. I really like your vegan category. Trying to transition to eating vegan, making my own household goods, and purchasing more animal welfare/environmentally friendly products. Have tried a vegan egg salad w/ tofu myself but don’t love the egg-free mayo…maybe I’ll try adding more of the additional ingredients you list above and less mayo to flavor it up some. Thanks for visiting my blog as well!

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