Being totally honest here, I was never a big fan of egg salad. I ate quite a bit of it as a kid and always had mixed feelings. On the one hand, if it was egg salad day at school, it meant I was avoiding worse fate, like bologna or tuna salad. Those were the worst. On the other hand: eggs. Never one of my faves. I generally tolerated egg salad and kept my fingers crossed that tomorrow would be PB&J day. I loved this vegan egg salad. Egg salad made with tofu is far superior to egg salad made with actual eggs, if you ask me! I totally intended to split a sandwich with my husband and then pack up the rest for weekday lunches, but between the two of us we finished the entire batch over the weekend.
Ingredients You’ll Need
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! This stuff comes together super easily, in mere minutes! Give the mixture a taste-test and make any adjustments you think are needed. You can add more mayo to make it creamier, more vinegar for tang, or more veggies for crunch. Add kala namak (or regular salt) and pepper to taste. Stuff your vegan egg salad into a sandwich, scoop it onto a green salad, or devour it from a spoon!
Leftovers & Storage
Leftover vegan egg salad will keep in an airtight container in the fridge for 3 to 4 days.
More Creamy Sandwich Salads
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