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
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Original recipe yields 4 servings

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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

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Directions

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  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.
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Reviews

115
  1. 143 Ratings

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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!