Vegan Egg Salad

There’s something about opening the fridge to a bowl of creamy, golden “egg” salad—speckled with bright green herbs and a hint of paprika—that instantly feels like relief.

This vegan egg salad is a quick, protein-packed lunch or light dinner, ready in about 15 minutes. It’s perfect for busy weeknights, desk lunches, or anyone craving classic deli flavors without the eggs.

I still remember the first time it saved my day: guests were arriving in an hour, I’d no plan, and a loaf of bread on the counter.

A few pantry staples, some mashed tofu, a little crunch from celery and onion, and suddenly I’d a platter of sandwiches everyone reached for first.

This recipe shines for last-minute cravings, easy entertaining, and make-ahead meal prep for the week.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic egg-salad flavor with completely plant-based, cholesterol-free ingredients
• Packs satisfying protein from tofu and chickpeas to keep you full
• Uses simple, affordable pantry staples and a few fresh add-ins
• Comes together in minutes, perfect for quick lunches and meal prep
• Adapts easily for sandwiches, wraps, crackers, or veggie-packed lunch boxes

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and drained — press well so it soaks up the dressing
• 1 cup canned chickpeas, drained and rinsed — pat dry for best texture
• 3 tablespoons vegan mayonnaise — choose a rich, creamy brand
• 1 tablespoon Dijon mustard — adds tangy depth and slight heat
• 1 tablespoon fresh lemon juice — brightens and balances the richness
• 1 tablespoon nutritional yeast — gives a subtle savory, “eggy” flavor
• 1/4 teaspoon kala namak (black salt), finely ground — use sparingly for an eggy aroma
• 1/2 teaspoon fine sea salt, or to taste — adjust after chilling
• 1/4 teaspoon ground black pepper — freshly ground for better flavor
• 1/4 teaspoon ground turmeric — for color and mild earthiness
• 1/4 cup celery, finely diced — adds crunch and freshness
• 1/4 cup red onion, finely diced — provides sharp, sweet bite
• 2 tablespoons dill pickles, finely chopped — bring tang and light acidity
• 2 tablespoons fresh chives, finely sliced — mild onion flavor and color
• 1 tablespoon fresh dill, chopped (optional) — boosts classic “egg salad” flavor

Step-by-Step Method

Press & Crumble the Tofu

Press the extra-firm tofu thoroughly to remove excess moisture. Pat it dry with a clean towel.

Crumble the tofu into a medium mixing bowl using your hands, aiming for small, irregular pieces that resemble chopped egg whites. Avoid over-mashing so some texture remains for a more authentic egg salad feel and better dressing absorption.

Lightly Mash the Chickpeas

Add the drained, rinsed chickpeas to the bowl with the tofu.

Use a fork or potato masher to lightly mash them. Leave some chickpeas partially whole to maintain a hearty texture. Avoid creating a paste.

The combination of crumbled tofu and chunky chickpeas gives the salad body, bite, and a satisfying, eggy mouthfeel.

Whisk the Creamy Dressing

In a small bowl, add vegan mayonnaise, Dijon mustard, fresh lemon juice, nutritional yeast, kala namak, sea salt, black pepper, and turmeric.

Whisk until completely smooth and uniform. Make certain the kala namak is finely ground so it disperses evenly. Taste the dressing and adjust salt or lemon juice now, since it will flavor the whole salad.

Combine Tofu, Chickpeas & Dressing

Pour the whisked dressing over the tofu and chickpea mixture.

Use a silicone spatula to fold everything together gently. Scrape the sides and bottom of the bowl so all crumbles and chickpeas are coated. Mix just until evenly combined. Avoid vigorous stirring, which can make the texture too mushy instead of pleasantly chunky.

Fold in Crunchy Veggies & Herbs

Add the finely diced celery, red onion, chopped dill pickles, sliced chives, and optional fresh dill to the bowl.

Fold them in gently with the spatula. Distribute the vegetables and herbs evenly so each bite has crunch, tang, and freshness. Check the consistency; it should be creamy yet still hold soft mounds without excess liquid.

Adjust Seasoning to Taste

Taste a spoonful of the salad and evaluate the balance of saltiness, tang, and “eggy” flavor.

Add a pinch more kala namak if you want a stronger egg aroma, but increase gradually. Adjust with additional sea salt, black pepper, or lemon juice as needed. Stir gently after each adjustment and taste again until satisfied.

Chill to Develop Flavor

Cover the bowl tightly and place it in the refrigerator for at least 20 minutes.

Let the salad rest so the flavors meld and the kala namak’s eggy aroma intensifies. During this time, the tofu absorbs more dressing and the mixture thickens slightly. Chill longer if possible for deeper flavor and a better, cohesive texture.

Serve in Your Favorite Format

Remove the chilled salad from the fridge and give it a gentle stir.

Serve it piled onto toast or stuffed into sandwiches for a classic feel. Spoon it into lettuce wraps for a lighter option, or offer it with crackers and sliced vegetables as a snack. Garnish with extra chives or dill for a fresh, vibrant finish.

Ingredient Swaps

• No kala namak? Use regular salt plus a pinch of black salt if available, or add a bit more nutritional yeast and mustard for extra savoriness (it won’t be as “eggy,” but still tasty).
• No vegan mayo? Substitute plain unsweetened vegan yogurt, silken tofu, or mashed avocado; add a little extra salt and lemon to balance.
• No chickpeas? Use all tofu, or swap in white beans or lentils for a similar protein and texture.
• Veggie swaps: Replace celery with cucumber or bell pepper, red onion with green onion or shallot, and dill pickles with capers or relish.

You Must Know

• Flavor Boost: For a more “eggy” taste, hold back some kala namak at first, then add an extra pinch (about 1/16–1/8 teaspoon) after chilling 20–30 minutes; the aroma blooms as it sits, so adjust only once it’s cold and you can clearly smell that sulfur note.
• Troubleshoot too-thick salad by loosening it with 1–2 teaspoons of lemon juice or a splash of water at a time; the right consistency is when a spoonful just softly mounds on a plate without spreading more than about ½ inch.
• Make-Ahead: For best texture on days 2–3, keep the chopped celery, onion, and pickles in a separate container and fold them in up to 1 hour before serving; this keeps the crunch and prevents the veggies from leaching extra moisture into the salad overnight.
• Swap: If you’re out of chickpeas or want a smoother, more classic deli texture, use the full 14 oz tofu and pulse ½ of it in a food processor to a fine crumble; stop when it resembles small curds (like cottage cheese) so the final salad isn’t pasty.

Serving Tips

• Serve in toasted sourdough sandwiches with lettuce, tomato, and avocado slices.
• Spoon into crisp lettuce cups for a light, grain-free lunch or appetizer.
• Pile onto whole‑grain crackers, topping with extra chives and cracked black pepper.
• Stuff into pita pockets with cucumber, shredded carrots, and mixed greens.
• Scoop alongside sliced veggies and olives for a quick snack board or picnic.

Storage & Make-Ahead

Vegan egg salad keeps well in an airtight container in the fridge for up to 3 days.

The flavors deepen as it rests, making it perfect for meal prep and sandwiches.

It thickens over time, so stir in a splash of lemon juice if needed.

Freezing isn’t recommended; texture deteriorates.

Reheating

If you prefer it slightly warm, gently reheat small portions briefly in the microwave on low or warm setting.

Avoid oven or stovetop, which can dry out or overcook the tofu.

Vegan Egg Salad Traditions

Sometimes a bowl of vegan egg salad feels less like a recipe and more like a love letter to all the ways we’ve shared “egg salad” over the years—picnics on sun-warmed blankets, crustless tea sandwiches at family gatherings, or a quick, comforting lunch at the kitchen counter.

When I stir tofu, chickpeas, and that whisper of kala namak together, I’m not just making lunch; I’m updating memories.

I think of you packing generous scoops into soft bread, wrapping sandwiches in crinkly parchment for road trips. I picture it spooned onto salty crackers while the kitchen fills with the sharp scent of Dijon and dill.

This vegan version lets us keep the rituals we love—the messy fingers, the second helpings—while honoring new traditions at the same old table.

Final Thoughts

Now you’re ready to whip up your own vegan egg salad—give it a try as written, then tweak the seasonings, herbs, or creaminess level to make it perfectly your own.

Don’t forget to let it chill; the flavors get even better with a little time to meld.

Frequently Asked Questions

Can I Make This Vegan Egg Salad Soy-Free Without Tofu?

Yes, you can. I’d swap the tofu for extra chickpeas and gently mashed boiled potatoes. As you stir in the tangy mayo, mustard, and herbs, everything turns creamy, speckled, and deliciously comforting in your bowl.

Is This Recipe Suitable for Gluten-Free Diets and Celiac-Safe?

Yes, it’s naturally gluten‑free, and it can be celiac‑safe if you confirm every packaged ingredient is certified gluten‑free. I’d double‑check mayo, mustard, pickles, and spices, then savor its creamy, tangy, picnic‑basket comfort.

How Much Protein and Calories Are in One Serving?

One serving holds about 220–260 calories and 13–16g protein. As you lift a chilled, creamy forkful, I imagine the lemony tang, tender tofu, and crisp celery making each bite feel both nourishing and softly comforting.

Can I Freeze Vegan Egg Salad for Longer Storage?

You can freeze it, but I wouldn’t. Freezing changes tofu’s and chickpeas’ texture, turning your creamy, fragrant mixture grainy and watery instead of plush and comforting. I’d store it chilled, savoring leftovers over a few cozy days.