This vegan egg salad sandwich is even easier to make than a traditional egg salad! It takes just 10 minutes to whip up and only 7 ingredients are needed. No fussing about with boiling, cooling, and peeling eggs. A super easy and super tasty lunchtime favourite- veganized. No stinky eggs and cholesterol-free!
The key ingredient in this vegan egg salad sandwich recipe is black salt which is also called kala namak. This is what provides the egg flavour in all of my egg recipes including my vegan fried egg, vegan egg yolk, tofu scramble spice mix, and deviled potatoes. Yum!
Black salt (which is actually pink in colour) tastes and smells just like eggs! It's so very strange and cool. You can buy black salt (kala namak) at Indian grocery stores or you can order black salt on Amazon here.
Once you have the black salt this recipe is so quick in easy you can whip it up in a pinch, or make the vegan egg salad filling ahead of time for lunch another day. Serve along with some veggies and hummus, or (my fave) some salty potato chips.
Let me tell you, tasting this sandwich is like the ultimate throwback to my before vegan days. It reminds me of being a kid and enjoying lunch with my grandma on a summer day. Isn't it nice that we can recreate those taste memories?
To make the vegan egg salad sandwich:
Chop the tofu into a small cube. For the best result, make sure you use medium-firm tofu which has the most egg-like consistency.
Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste. You can store it covered in the fridge for 2 - 3 days or enjoy right away!
When ready to enjoy, toast the bread if desired. Layer a slice of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slice of bread and serve.
Bon appetegan!
Sam.
Vegan Egg Salad Sandwich
Ingredients
For the vegan egg salad:
- 1 block (454g) medium-firm tofu, drained and patted dry
- 6 tablespoons vegan mayonnaise
- 2 tablespoon nutritional yeast
- 2 teaspoon yellow mustard
- 2 green onions, chopped
- ¾ teaspoon black salt
- ¼ teaspoon turmeric
- salt and pepper to taste (optional)
To make sandwiches:
- 8 slices bread (gluten-free if preferred)
- 4 lettuce leaves
Instructions
- To make the vegan egg salad: chop the tofu into a small cube. Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
- To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.
Notes
Nutrition
Deb says
This recipe is really delicious. I added dill and used chives instead of fresh green onion. I'm going to be making these often! Thank you for sharing such a great recipe.
Sam Turnbull says
You're most welcome Deb!
Denise Grey says
Made this tonight for dinner because I couldn’t think of anything else to make. OMG it was so good..my husband had to look twice at his sandwich because it tastes that much like egg. It will be made in my house often. Thanks for this great recipe.
Paula says
Where has this been all my vegan life! It was the closest I have come to one of my favorite sandwiches. Thanks again Sam for another great recipe. You make being vegan so easy.
Rubenna says
This was so good! And it was easier to make than an actual egg sandwich. I didn’t even need to cook the tofu. This is my first time making it and it will not be my last. Easy and excellent recipe.
Jen Jen says
Oh my goodness! Where has this been all of my vegan life???? So wonderfully delicious.
Minerva Spencer says
I'm stunned by how much this tastes like egg salad! I followed the recipe exactly. I used my very first batch of home-made tofu and it was so delicious!!!
I'm out of bread at the moment but this tastes amazing with Kettle jalepeno chips.
Wonderful keeper of a recipe!
Kristen says
I made this for the first time yesterday and it is so fantastic! My sons loved it too! Everything I've made from your blog so far has been a hit!
Melissa says
Never was one to eat egg salad but I made this on a whim. I am totally addicted and have made this probably 10 times! Took to work for my coworkers and they loved it. So good!
Kymberly says
Wow! I was utterly surprised, but it made me dance @ how good it is lol 🙂 thank you!
Karla says
All your recipes come out so yummy!! I made this when my non vegan mother and brother came over to my house and they loved it! Reminded them of a deviled egg flavor.
Maryse says
Amazing! It tastes so similar to the real thing, I finally can eat my favorite sandwich!
I am spreading the word lol
Kristine says
Back when I was vegetarian, not vegan, there was a little corner deli by my work. I would go there often and get an egg salad or a whole wheat wrap with lettuce tomato and pickles. It was one of my favorite lunches. I was a little skeptical about this recipe but after reading all the comments I thought why not give it a shot? And it was amazing. Every memory of that egg salad wrap came crashing back. Your recipes continue to blow me away! Thank you for making bring vegan so yummy!!!
Rachel Willcox says
Totally the answer to my egg salad (or egg mayonnaise, as we say here in England) cravings! I make this for lunch regularly and it’s amazingly close to the ‘real’ thing.
Misha says
Hi Sam,
Should I use ground yellow mustard? I can't seem to find medium firm tofu. Can I use firm tofu? Thank you!
Kay says
I used extra firm and it turned out awesome.Just be sure to drain it for 30 minutes as Sam suggested.
Pamela D. says
Amazing recipe - this was so good! I added celery; also was low on tofu so used half block of tofu and a half can of chickpeas chopped.
I always loved egg salad and was so glad when my daughter gave me some black salt.
Thanks for your great recipes!
Glorya says
incredible! Tasted just like my egg salad sandwich but way better!!
Sam Turnbull says
Yay!!
Janet says
This is so tasty, I didnt have mustard, and I used red onion. But amazing taste, First time having tofu uncooked. Thankyou for the recipe.
Joy Pennick says
I made these tonight for the first time and I'm soooo impressed with your recipe and the taste/texture combination is just simply AMAZING. You are an absolute gift to us all Sam <3
Cat says
Delicious! I used Cress instead of onion and it was so good in a baguette.
Jennifer C says
Fantastic recipe. I halved the mayo and it was still delicious. The kala namak and yeast combo is sooo eggy and satisfying. I like the texture with extra firm silken tofu -- surprisingly similar to boiled egg white.
Suzy says
Yep, definitely another winner Sam! The only thing I did different: I put the "dressing" ingredients in a bowl and whisked to fully incorporate. Then I added the tofu, a couple of green onion, and a bit of diced celery. I gently stirred that in and it was amazing! Oh, I used brown mustard instead of yellow. This is going to be a go-to for lunches! Thanks so much!!
Amber says
Pre-vegan I was a total fiend for egg salad and had a powerful craving this weekend. SO glad I stumbled on this recipe and already had kala namak on hand (and nooch, natch). Having only been vegan for 8 months, the memory of egg salad is not that stale for me and this was EXACTLY like it, honestly a tiny bit better if I'm being honest, because the turmeric, black salt and yeast really do kick up the flavor a ton. (And maybe being cruelty free just makes stuff taste better)
I think I may add some curry powder next time because there will definitely be a next time. This is the perfect no-heat summer lunch and truly comforting.
Carrie Perry says
Another great recipe, Sam. I had to omit the nutritional yeast, since I only had enough on hand to make your vegan bologna this week. Just curious if the yeast is what would mimic the yolk taste of the eggs? That's the only flavor I am missing. Still, it is delicious on toasted pumpernickel rye bread. Thanks for another winning recipe.
Wendy says
I thought the black salt was supposed to be what mimics the flavour of egg yolks?
Aaron says
The M&S (U.K.) vegan egg Mayo sandwich contains tofu and cannellini beans which I think mimic the yolk texture. It’s very good. I am going to try to replicate it.
Richard says
Excellent recipe! Although I am not vegan, but really enjoyed this as it had a great taste and the sort of texture I associate with egg salad. I follwed the recipe closely, and asI still eat eggs, I can verify that it does a great job of capturing the desired effect!
MUCH PPRECIATED!
Autumn says
Absolutely delicious! Egg salad sandwiches was one of my favorites before I was vegan. This recipe tastes exactly like I remember. My 3 kids all loved it and have requested it again today! Thanks for another awesome recipe.
Kelsey says
WOWZERS!! Thank you! I don’t know if it’s the black salt making me do the happy dance or the whole meal in general. Think It’s the latter. This is delicious. I made it in a rush This morning, by eye with a glance to the measurements and went to taste before packing it up for work really quickly. And I was blown away. My whole 40 minute car ride I kept thinking. I cannot wait for lunch. Looking forward to making this a staple. I didn’t get a chance to grab lettuce but I will for tomorrow’s serving and I dig it with vegan honey mustard as well. Thank you for sharing.
eric says
Simply Fantastic. I add chopped celery and bell pepper. And use Extra Firm Silken Tofu which I fold in carefully. When I am feeling extra randy, I put in a 1/4 tsp of my favorite vinegar to brighten the dish. Thanks for such a great recipe!!
David Noel says
Fantastic vegan egg salad! Great flavor and so easy to make! I had it on a bed of lettuce with a slice of organic whole wheat bread. Delicious!
Meghan says
Exceeds expectations. I use extra firm tofu and it reminds me so much of hard boiled egg. I have been serving this on romaine lettuce leaves and I love it even more than on bread. I’m on my third block of tofu with this recipe this week... that’s how impressive this recipe is. YUM! I tried adding some finely chopped celery in my last batch and it was a nice addition. I rarely leave recipe comments but this is so good that I needed to add myself to this log of fans in the comments.
Jen P says
Egg salad sandwiches were my fav and I hadn't found many vegan recipes that worked before.
This was delicious and did not disappoint! It's been years, but this is very close to what i remember as egg salad. The black salt really gives that eggy smell and flavor. I ordered some specifically to try this recipe and am glad I did. I've never had it before! Thanks for the recipe 🙂 I'm looking forward to some sandwiches!
JD says
This is seriously the best! So tasty and just how I remember egg salad tasting. The texture is perfect and the flavor spot on! My favorite sandwich used to be an egg salad sandwich from this place called Little Guys in Chicago and they add red onions and arugula and serve it on fluffy bread. I feel like I just ate that sandwich again. Thank you!
Sam Turnbull says
Aww wonderful! SO happy you loved it!
AM says
I can't find medium tofu anywhere. Will the texture be ok if I use firm or should I use a combo of firm and soft? I'm new to using tofu. Thanks.
Courtney R says
You know it's a great recipe when you have to scroll far through comments just to leave one! Another stellar recipe! This tastes so much like egg salad!! Just awesome.
Sam Turnbull says
Haha!! Thank you Courtney 🙂
Lisa says
I just made this for the 4th or 5th time. I was so missing egg salad sandwiches. This is fantastic. The first time I made it my husband came into the house and thought I was making egg salad and got excited...lol Until he heard it was made with tofu. He just doesn't know what he's missing. Thank you, Sam!!
Sam Turnbull says
Haha! Amazing!!
Jen says
I've tried many versions of tofu "egg" salad over the years, but this is my favorite so far! I've already made it 3 times while stuck at home because of the COVID quarantine. I'll be exploring some of your other recipes soon. Thanks so much for sharing!
Sam Turnbull says
Yay! Thrilled it's your fave, Jen 🙂
Traci says
Has anyone made this within the nutritional yeast?
Lisa says
I just did...accidentally. It's ok. Still eggy and good. The nutritional yeast does add a different dimension to the taste but if you don't like it or can't find any, you could omit it.
Millican Pecan says
I am not totally Vegan, mostly a wannabe, and am in constant pursuit of recipes to support my conviction to completely "crossover" to the Vegan side. So when I saw this recipe, I was drawn to it because I need to know I will not miss out on egg salad sandwiches! I need to pick up the black salt, because you stated it will make it taste like eggs, which sounds wonderful! I love your introductory video, showing how you grew up in a meat eating family. I am convinced your website will allow me to explore many wonderful Vegan recipes and make the switch...perhaps as suddenly as you did. Thanks!
Sam Turnbull says
Aww that's wonderful! I hope you enjoy many of my recipes, Millican 🙂
Jana says
I really enjoyed this recipe. I have made it twice now. The first time I made it, the only tofu I had on hand was some I had pressed overnight. It was a bit dry, so I added sweet pickle relish and some of the pickle juice. The next time I made it, I just opened package and drained as per recipe directions. It was a little too wet, but both ways were good. I think when I make it again I'll press the tofu for about fifteen minutes or so beforehand. Another great recipe!
Dani says
So good! I love everything on this website and this egg salad probably the most and my non-veggie boyfriend loved it even more! I didn't have black salt so I replaced it with pink Himalayan salt and white pepper.
Sam Turnbull says
Glad you enjoyed! Black salt (kala namak) will make the sandwich taste like egg, so I recommend you pick some up.
Anna says
I despise tofu more times than not so I was really hesitant about this recipe but for some odd reason I’ve been craving egg salad. I fully expected a mouthful of disappointment but whoa. I’m mind blown. This is going to be my go to recipe for Omni Cookouts this summer. Thank you so much!
Sam Turnbull says
Haha! Amazing. Thrilled you loved it so much, Anna 🙂
Danielle Rhodes says
Are you freaking kidding me?! I feel like an idiot for waiting this long to buy black salt. Holy hell. I could cry tears of yolky joy right now. God bless you Sam and your eggy vegan voodoo.
Sam Turnbull says
Bahaha, love it!! Thanks, Danielle 🙂
Colleen says
Amazing and fantastic! Another simple but delicious recipe, Sam! I have to admit for the last few years I pretty much just followed Brandi Doming bc her recipes are easy and always turn out great, but I am so happy I found you through Instagram. I am highly impressed with everything I have made of yours and look forward to exploring more of your site. Thank you so much for sharing your genius recipes!
Sam Turnbull says
Wonderful! So happy you're enjoying it, Colleen 🙂
Bud says
This was awesome. Worth the wait for the black salt. I hanks
Sam Turnbull says
So happy you enjoyed!
Gina Bisaillon says
The black salt comes in many different colours and grinds. Which would be the best to get for most purposes? I have a spice grinder and can powder it if necessary. Thanks!
Sam Turnbull says
Hi Gina, the finest grind would for sure be the best. It really shouldn't range in colour tho. Make sure you're getting the black salt that is also called kala namak. It's actually pink in colour. It's the only salt that has the eggy taste. Enjoy!
Sarah Beth Short says
Super easy and delicious! My husband loved it (and he’s not easy to please!). Thanks again Sam for another tasty recipe! I’m trying the seitan chicken next!
Sam Turnbull says
Awesome!! I hope you love the seitan too!
Zakiya says
This is so GOOD! I also tried it on top of crackers. I will definitely make this regularly
Sam Turnbull says
Yay! Thrilled you enjoyed 🙂
Mary McGrory says
Well this was always going to be a tough one - I am not vegan and I absolutely love egg mayonnaise sandwiches - BUT, I made this for my son who does follow a plant based diet and I can only say WOW. It is not only delicious, and very close to the ‘real’ thing, but I think I like it even more! Sooo impressed. I used firm, but not extra firm tofu and I pressed mine before mixing it. Gorgeous!
Sam Turnbull says
Haha! That's so amazing!!! Thrilled you loved it so much, Mary 🙂
Melissa says
Absolutely delicious! I have been craving egg salad and this hit the spot! Thank you!
Sam Turnbull says
Yay! Thrilled you enjoyed 🙂
Sunil says
This is kind of astounding. I’m trying to eat vegan as much as possible, but still cross the line every now and then. As a result, I can say I have had a “real” egg salad sandwich recently. If someone served this to me, I think I might get fooled. Thanks so much for sharing this!
Sam Turnbull says
Haha! Amazing! Thrilled you loved it 🙂
Kaley Dueck says
Amazing recipe! It'll be in the rotation for sure from now on. I've made it twice now and the second time I tweaked it just a little (not the sauce, because that's amazing, tastes exactly like eggs) I pressed my tofu to get more water out and mixed the tofu in a food processor to make more of a spread consistency and then I didn't taste the tofu as much. This was a fantastic recipe, what a phenomenal cook you are!
Sam Turnbull says
Aww thanks so much, Kaley! Glad you enjoyed 🙂
Theresa says
The taste snd texture is spot on.
However, I found mine to be a bit too salty. What ingredient should I cut back on? I followed the directions except I didn’t add the salt to taste because it was already on the salty side. I also added a little water just to thin the sauce out a bit to make it easier to add to the tofu.
I used Hellmann’s vegan mayonnaise, French’s yellow mustard, Bob’s Red Mill nutritional yeast, and Spice Lab black salt. I don’t know if any of these brands have extra salt that is creating the extra saltiness.
I look forward to anyone’s suggestions.
Sam Turnbull says
Black salt is salty, so you could reduce that to taste. Enjoy!
Kim says
Amazing! The nutritional yeast makes the yolky part! Pure brilliance! Cruelty free egg salad without all the cholesterol. This would fool a non vegan for sure!
Sam Turnbull says
So happy you enjoyed!
Jen says
Very Good. Way better than anything I’ve tried yet. Made the recipe exactly as stated although I freeze my tofu then thaw it and press it until there’s very little moisture. Used: Nasoya extra firm tofu. Packaged as “397g drained weight”. It’s 300 g once I pressed all the moisture out. Added some pickle juice, diced pickles and pepper to finished salad. The black salt is absolutely NECESSARY 🙂
Well done. You’re recipes have helped me so much. Changing the world one Sam-wich at a time 😉
Sam Turnbull says
Haha! Amazing, so glad it was a hit, Jen 🙂
Jessica S. says
This is seriously tasty. I used 1/2 tsp black salt, a few turns on the pepper grinder and some salt-free mustard. I mixed all the "sauce" ingredients together before I added the tofu bits. I could have eaten another sandwich, but I held back. I'll eat it for dinner instead.
Sam Turnbull says
Aww yay, thrilled it's another hit for you, Jessica 🙂
JP says
So delicious! I use to love egg salad sandwiches and this tastes (and feels) amazingly similar to me and completely satisfying. Who needs eggs when you can eat this?!
JP says
P.S. This now features regularly in our lunch boxes! 🙂
Sam Turnbull says
Haha! Right!? Thrilled you enjoy it so much, JP 🙂
Holly says
So good, was craving this so bad!
Sam Turnbull says
Yay! Thrilled you loved it 🙂
Gabbi says
Hey Sam, another genuine recipe. My husband loves eggs and I used to love them pre-vegan so it was really nice to enjoy an eggy recipe together!!!! Will definitely make again. Thanks
Gabbi says
Genius**
MJ Murphy says
Hi Sam - question on the yellow mustard. Is it the dry mustard or prepared?
Sam Turnbull says
Prepared. 🙂
JP says
I make mine with dry mustard powder (a smaller quantity, according to mixing proportions on container) and it works just fine.
Sam Turnbull says
Wonderful!!! SO happy you both enjoyed! 🙂
Gail J says
OMG!! I am continually amazed at how authentic your recipes are Sam! This recipe just brings a whole new level to vegan! Next time I’m going to add some curry powder
Sam Turnbull says
Aww thanks so much, Gail!!! So happy you loved it so much 🙂
Tova says
So I’ve been stalking this recipe for weeks since you first posted it. I wanted to try it SO BADLY but I was just scared I’d be disappointed. You see...I was kind of the family egg salad queen (after my Mum of course) & could devour large bowls of the cholesterol laden stuff. So when I saw this, I wanted it...like a chubby kid wants cake. No...even MORE! So today, I bit the bullet. And all I can say to myself is “oh yea of little faith...”. THIS IS MIND-BLOWING! It’s JUST like the real deal, only no death, pain, cholesterol & faffing with shells & smells & mess. I followed your recipe to the letter (‘cept a teensy bit of onion salt). HOT DANG...Sam, you’re seriously changing the vegan home cooking game. Thank you a gazillion times! x
Sam Turnbull says
Hahaha! I love that! So very happy this recipe didn't let you down, Tova!! 🙂
Beverly Rochester says
This was so good!
My non-vegan hubby just went and made another sandwich!
P.S. Making your chili tonight... I’ve probably made it 10 times now
Sam Turnbull says
Haha! Love it! So thrilled you are enjoying my recipes so much, Beverly 🙂
Liza says
Wonderful tasting, wonderful texture. It was indeed like I was eating my favorite egg salad sandwich that I loved as a kid! I just love your recipes! You keep them simple enough for people who are not big time cooks, while still introducing us to a new spice or food here and there to keep us interested. Being vegan is new to me this year and you have really helped me with this transition to trying to eat more homemade vs processed prepackaged vegan foods! Thank you!
Sam Turnbull says
Aww thank you so much, Liza! Thrilled you are enjoying my recipes so much 🙂 Congrats on your new veganism, I'm so happy I've been able to help you with my recipes!
Josee says
Just made this for supper this evening. Honestly feel like a kid again with memories of my mom making egg salad sandwiches for my school lunches. Thanks for another winner recipe!
Sam Turnbull says
I love that I was able to help bring back those memories for you! So very happy you enjoyed it, Josee 🙂
izzi says
As a vegan for many years, I've tried a ton of recipes for egg-less salad and this is by far the best. I usually add all kinds of other stuff but followed this recipe as shown and keeping to the simplicity of just a few ingredients was really the key. Thanks!
Sam Turnbull says
Aww wow! So glad you think so, izzi 🙂 Yes, I often feel simple is best.
Anastasia says
Oh my. This was so so good. I added pickles and put this in a wrap and it was beyond delicious! Def going to be my go to for lazy dinners. Thanks so much!!
Sam Turnbull says
Yay!!! So very happy you loved it so much, Anastasia 🙂
Liesl Cromhout says
Quick question as I am new at working with tofu .....do we need to press the water out and or cook the tofu?
Sam Turnbull says
Hi Liesl! I always give full instructions on how to prepare the tofu in each of my recipes, so for this recipe, all you need to do is drain off the excess water from the package and pat it dry as indicated in the recipe. No pressing needed. Enjoy!
Jenny says
WOW- I don't know why I'm surprised at how spot-on the taste and texture is, because everything you do is pure magic, but this stuff is mind boggling. Thank you!
Sam Turnbull says
Haha!! Thank you so much, Jenny!! Thrilled you love it so much 🙂
Stephanie says
Spot on! Thanks for a great recipe!
Sam Turnbull says
You're most welcome, Stephanie! So happy you love it 🙂
Jessica says
Yum! Just made this for lunch and tastes just like what I remember egg salad to taste like. Only things to note for the next time I make it - the tofu really broke apart and instead of cubes ended up more like a “spread” after all the stirring. Next time I’ll make the sauce and lightly fold the tofu cubes in and/or use a different tofu brand (this one was super mushy despite being medium firm) - but was still amazing and we polished off the bowl!
Joanne says
If you can find super firm tofu, it works great. Or you can always press Extra firm tofu. It’s a great recipe!
Sam Turnbull says
So happy you enjoyed it so much, Jessica! Yes you can try a different brand of tofu and see if that results in a better texture for you. 🙂
Stephanie says
What brand of vegan mayonnaise do you use?
Sam Turnbull says
Right now I'm enjoying Hellmanns but I also like to make my own using the recipe in my cookbook. Enjoy!
Anita Forster says
Hi Sam. This isn't so much a comment as a question. Is the mustard which you add, mustard powder or what we call in UK made mustard? The outcome would be very different so I'm asking before I make a horrible mistake!
Sam Turnbull says
Hi Anita, it is prepared mustard not mustard powder. Enjoy!
Bill Fox says
Hi Sam,
One of the first recipes I found when I decided to go vegan was for "egg salad." It is similar but different from yours. Therefore, I must try your recipe. But it'll have to wait until I find black salt in my travels.
Cheers,
Bill
P.S. If plans don't get blown up, I plan on trying out your chili recipe for dinner tonight. Since I finally used up the last of the bacon from my freezer last week, today I made your Mushroom Bacon for Sunday breakfast. Last week, I made your Mushroom Stroganoff. Keep 'em comin'!
Sam Turnbull says
Awesome! I hope you enjoy both recipes, Bill 🙂
Lea says
This looks so good. I can't wait to try it. I've pinned it. I found your blog a few weeks ago and am so glad that I did.
Sam Turnbull says
I'm glad you did too, Lea! Welcome 🙂
Cynthia Theberge says
Looks SOOO good! I know what I’m having for lunch!
Sam Turnbull says
Yay!! I hope you love it, Cynthia 🙂