Deviled Eggless Salad

Deviled Eggless Salad

7 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    3 h 15 m
Recipe by  SPK

“This is great to have on hand for sandwiches. Wonderful on whole wheat with lettuce or sprouts.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a food processor or blender combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process until well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to meld.

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Reviews (7)

Rate This Recipe


This recipe is great because it has no eggs but has the same texture as egg salad. Be careful not to blend th tofu to much. It has an excellent favor.



I really liked this recipe I added a dash of Cayenne and Black pepper to make it a little spicier.



4 stars for flavor plus an extra star for having low fat ingredients. I did do 1 tbsp of low fat miracle whip and 1 tbsp of low fat mayonnaise. I also mashed up tofu with a spoon instead of food processing it, to leave more texture. If you like deviled eggs, you'll like this.

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Amount Per Serving (4 total)

  • Calories
  • 134 cal
  • 7%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 7.1 g
  • 2%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 220 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Mushroom Salad II


next recipe:

Spicy Tofu Salad Bowl