Almost Eggless Egg Salad

Almost Eggless Egg Salad

115

"More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices."

Ingredients

4 h 10 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
  2. Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.

Reviews

115
  1. 143 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

The hardest part about this recipe is waiting for all the flavors to meld. I let it sit 24 hrs, and when I took a bite--it was worth the wait. A truly great recipe and one that will go in my p...

Most helpful critical

This was my first time delving into a tofu recipe. Maybe it was just me, but I thought this was awful! I threw it out.

The hardest part about this recipe is waiting for all the flavors to meld. I let it sit 24 hrs, and when I took a bite--it was worth the wait. A truly great recipe and one that will go in my p...

I used firm tofu and didn't drain it, and this was still a great recipe! It reminds me more of Toby's Tofu Pate than eggless salad, but it is at a fraction of the cost- which I love! I added som...

This was my first time delving into a tofu recipe. Maybe it was just me, but I thought this was awful! I threw it out.

Substituted lemon juice for vinegar, honey dijon mustard for mustard and used some cayenne pepper and it tasted great!!

This should really be 4.5. For the record, I LOVE *REAL* egg salad, and I never used tofu in my own cooking before making this recipe. I'll hand it to Jill - this is pretty darn close to the r...

I used to spend $2.00 to $3.00 dollars a pint for tofu egg salad at speciality markets. I can't believe how easy and delicious this recipe is. I add 1/2 tsp dry mustard and use soy mayo. I als...

I actually like the taste of this one better than the real stuff. I used silken tofu, capers, fresh dill, and 1/4 cup of vegan mayo. This stuff rocks!!! If you use vegan mayo, my nutritional cal...

Couple notes: if your salad was thin, you didn't drain the tofu enough. I slice mine in half, wrap it in cheesecloth, and set a plate with a 30 ounce can of [something] on it for at least 20 min...

Delicious! I was skeptical while mixing up this recipe, But, much to my surprise it was fantastic! I stuffed it into a whole wheat pita & topped it off with broccoli-sprouts. Great!