Almost Eggless Egg Salad

Almost Eggless Egg Salad

113 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    4 h 10 m
Recipe by  Jill

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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 (113)

Rate This Recipe


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 permenant file! I will also add that I chose to freeze my tofu and then squeeze out the excess moisture--giving the tofu a firmer texture...and then making the recipe.



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 some paprika to it to get some more zing out of it too. ***update: adding one diced jalapeno and some extra paprika and chili powder makes a fabulous version of the spicy tofu pate that I now refuse to buy for $4 a pint.



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.

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Amount Per Serving (4 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 8.2 g
  • 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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Awesome Egg Salad with a Kick


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Egg Salad III