Author: This recipe for my 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 100% 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. Tofu is cooked during production, so it's safe to eat straight from the package. Learn more in my Tofu 101 guide.
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.
Common Questions:
How long can I store Vegan Egg Salad in the fridge?
You can store it covered in the fridge for 2 - 3 days or enjoy right away!
Can I freeze Vegan Egg Salad?
No. Freezing tofu changes the texture as it releases a lot of water so it would have a bad effect on the overall texture and recipe. But, as this is a very quick and easy recipe you can whip this up fast and easy and even store in the fridge for 2-3 days so you can enjoy during the week.
Bon appetegan!
Sam.
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Vegan Egg Salad Sandwich
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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 ground 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 small cubes.
- 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More vegan egg recipes you might enjoy...
Elad says
I think this is the most authentic vegan "egg salad" I've ever tried.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So glad you loved it! Thanks for your kind words!
Heather says
This was very good! I could only get firm tofu, but it worked well. I subbed chopped up sweet pickles for the green onion. Yummy! .
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed Heather 🙂
Steph says
Made this today, this recipe goes hard. Thanks for putting this together 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Glad you enjoyed it!
Michael Worsham says
Thank you for this recipe. I did not have yellow mustard, so used spicy brown, and used firm tofu (not sure we can buy medium-firm), and it came out fine. I also bought and used Kala Namak for the first time for making this. There is a sulfur smell sort of surrounding the sandwich, which is not really pleasant, so I don't think one really needs to add the Kala Namak. It is messy to eat in a sandwich, because the tofu cubes keep falling off, so I will eat the rest of it with a spoon or fork. Thanks again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Happy you enjoyed!
Dev says
The kala namak is what gives it the authentic smell and taste-- eggs are very sulfury
Jennifer says
When I went vegan a few years ago I had a hard time finding cookbooks with more than one or two recipes I wanted to make again and again, until I found Fast, Easy, Cheap Vegan. That is the very best Vegan cookbook out there and I not only return it again and again for meals but I keep my pantry stocked with her cheese sauce powder and muffin mix!
I had also filled a folder in pinterest with vegan recipes and I had no idea so many of them were by Sam! Which leads me to this recipe--my lunch almost every single day M-F. Before I became vegan, egg salad sandwiches were some of my favorite. I have tried some good substitutes but none that truly made me feel like I was eating an egg salad sandwich--until I tried this one. It is an amazing and flavorful substitute for my favorite sandwich and I make a batch every weekend so I can pack it to take to work for lunch every day.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennifer, oh that is so wonderful! I am so happy you love my second cookbook so much and so many of my recipes online as well!! Thank you for your kind words 🙂
Jennifer Tetefsky says
I found this site while searching for vegan recipes that taste like the real thing. When posting photos of some of her recipes on my personal Facebook page, I’ve called Sam a genius, and she is! My husband, who is an ovo-lacto vegetarian, literally ASKS me to make this for him as an egg salad alternative. I love it too, as egg salad was one thing I missed when I became vegan. It tastes like the real thing! The texture, eggy flavor from the incredible spice mix (black salt is KEY; it’s always available and inexpensive on Amazon), and comfort-food mouth feel is a total winner. Thank you, Sam, for years of incredible vegan food that make it easy to follow this lifestyle and help make the world better for all of us. 🫶
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jennifer! Aww yay, this makes me so very happy!! I am thrilled you love my recipes so much. Thank you for the kind words 🙂
Judy M says
This sounds terrific! I just received my black salt.
I want to make this, but I can’t find medium tofu. Can I use firm?
Thank you, Sam!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Judy, yes you can use firm, the egg texture will be just a bit chewier but will still taste great. Enjoy!
Judy M says
Thank you very much, Sam!! You are helping me transition more to plant based. I really appreciate your help and recipes.
Have a wonderful 2025!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Happy to help!! Happy almost New Year 🙂
Karen says
This "egg salad" is better than the "real thing". I use pickle relish and toast the bread. My husband's not vegan and he enjoys it just as much as I do.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Karen, oh yay, that's so wonderful! So thrilled you love the recipe so much. Thank you for the review! 🙂
Nathaniel says
Amazing recipe! Managed to find black salt at my local Indian store without too much difficulty and was shocked just how much it smelled like eggs when I opened it. The recipe is great too, the taste and texture are just how I remember egg salad without any tweaks on my part.
I used to eat a lot of sandwiches before I went vegan and haven't much since, so I'm excited to make a lot more of these.
Jess @ It Doesn't Taste Like Chicken says
Wonderful! Bring on the vegan sandwiches!
Margaret says
I could eat this every day! I added a finely chopped rib of celery and used sweet onion instead of green onion. Great!
Jess @ It Doesn't Taste Like Chicken says
We're so happy you love it so much!
Alf says
This tastes very much like the original. I made it as written but added things that I usually do to my egg salad, like diced onions, celery, and carrot.
Jess @ It Doesn't Taste Like Chicken says
Terrific!
michele shepherd says
The eggless salad is our go to favorite.
I’ve served it to our “egg” eating friends and they loved it.
Jess @ It Doesn't Taste Like Chicken says
Wonderful!!
Lorraine Neale says
I’ve been a vegan for over 30 years now and I’ve tried many versions of egg salad but I couldn’t believe how close to egg this one tastes. Have to admit I’ve had it every day for a few weeks now. It’s absolutely wonderful. Thank you so much!
Jess @ It Doesn't Taste Like Chicken says
We're so happy you enjoy this recipe!
JJ says
Holy Cow! I’m standing here in the kitchen blown away with this recipe!!! It’s been 10+ years since I’ve been able to enjoy an egg salad sammie and I’m over the moon about this find! Thank you
Jess @ It Doesn't Taste Like Chicken says
Hooray! We're so happy you can enjoy those flavors again!
Debra J Perry says
So easy to make, with things on hand too. I did add a finely diced small celery rib and tiny red onion, because I used to include those in my egg salad prevegan. But I think it was actually better without the red onion so would only include diced celery next time or just make as is. Thanks for another wonderful recipe!
Jess @ It Doesn't Taste Like Chicken says
Thanks for testing and sharing your tips!
Debra J Perry says
oh, and after I made it my husband tried it and said, "It tastes just like real egg salad!" Also, I only could find firm or silken tofu so I used firm and still was great
Jess @ It Doesn't Taste Like Chicken says
That's fantastic!
Josiane Abel says
The best and easiest egg salad. I sometimes add capers to make it extra special. I have made this many, many times and it always disappears too quickly. Pressing the tofu before makes a huge difference.
Jess @ It Doesn't Taste Like Chicken says
Wonderful - thanks for your review!
Roseanna Ladd says
It's Heavenly!
Jess @ It Doesn't Taste Like Chicken says
Yay!
sandra says
Hi Sam, this is the best egg salad I've ever had and didn't need to adjust to adjust the ingredients. It's wonderful!
Jess @ It Doesn't Taste Like Chicken says
Terrific - we're so happy to hear it!
Eric says
Best egg salad I have ever eaten, and that includes egg salads with real eggs in it. The recipe is spot on. The taste, texture, and consistency are perfect. This is now a staple in my diet, and it only takes 10 minutes or less to make.
Jess @ It Doesn't Taste Like Chicken says
We're thrilled to hear it! Thanks for your review, Eric!
Eric says
The best egg salad sandwich I have ever eaten, and that includes egg salad sandwiches with real eggs in it. The taste, texture, and consistency of this egg-less salad is better than any egg salad I have ever eaten. This will be a new staple of my diet. To make this recipe even better, you can whip it up in 10 minutes or less. The portions of each ingredient are spot on. Before you try any tweaks to the recipe, do yourself a favor and make it exactly as it is.
Judy Ponticello says
As I am relatively new to the plant based life choice, it is challenging to create a menu for guests. Yesterday I had a few lady friends over for lunch and made a few different things including a plate of little “egg salad sandwiches”. Not only were they all devoured, but the shock on everyone’s face when I revealed that they were vegan was really gratifying. One lady admitted that it was one the best egg salads she’d ever had! So easy to make and so delicious, it will be a staple in my household from now on.