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.
(click stars to vote)
Vegan Egg Salad Sandwich
Servings:
PRINT
PIN
Video
COMMENT
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...
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!