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This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it’s a great breakfast or lunch recipe.

Do you like Egg Salad? I would guess that you do, since you’re reading this blog post.

vegan egg salad on piece of toasted bread with tomato and fresh chives

I loved Egg Salad as a kid, and would pack it for lunch frequently (much to my classmates’ chagrin). I can’t say that I’ve regularly missed it since I went Vegan, simply because I found new foods to try and enjoy! However, recently I had a hankering for an Egg Salad Sandwich. I whipped up this easy plant-based version for myself and it was so good that I knew I had to share with you all too!

white speckled bowl with vegan egg salad topped with fresh black pepper

Now, let’s be real here. There are a LOT of tofu-based copycat Egg Salads out there on the internet. However, I’m still convinced that mine is the BEST. I didn’t want to make something that just looked like Egg Salad, I wanted something that actually tasted like it too.

I did some research, recalled those countless Egg Salad Sandwiches of my childhood, and experimented in the kitchen until I was completely and totally satisfied.

ingredients for vegan egg salad on white serving board

The Texture Issue

Tofu can be a great substitute for Egg Salad. However, not all Tofu is created equal! I *literally* sat in my kitchen with a spoon and sampled several different types of plain tofu. Not the most fun I’ve ever had in my life, but I did learn that Medium-Firm Tofu has the best egg-like consistency.

Silken Tofu is too soft, and Firm tofu is just too dense, almost “mealy”. After pressing my Tofu I decided to roughly chop it, instead of crumbling it. Normal Egg Salad is not crumbly — so this Vegan version shall not be either!

pressed and chopped medium firm tofu on wood rectangular plate

The Taste Issue

While Tofu + Vegan Mayo + Turmeric looks like Egg Salad, it just tastes like…Tofu, Mayo, and Turmeric. No surprises there!

The secret to making Vegan Egg Salad taste like the real dang deal is to use Black Salt. Also known as Kala Namak, this rock salt is often used in Southern Asian cooking and has a sulfur-like taste to it. Which, if you didn’t know, tastes almost exactly like Hard Boiled Eggs. I purchased a bag of Black Salt online for a pretty affordable price, but you may be able to find it at specialty grocery stores as well.

Side Note: Don’t ask me why it’s not actually Black…because I have no idea.

pink kala namak salt in salt holder

Combining the Black Salt with a variation of my homemade Vegan Mayo creates a Egg-like, Mayo-like “dressing” that takes this Vegan Egg Salad recipe to the next level. Plus, my Mayo is also Oil and Refined Sugar-Free!

You can serve this Egg Salad however you’d like; I enjoyed it most over toast and a bed of greens, but you can’t go wrong with a classic sandwich either! If you’re feeling extra fancy you can also add in some finely diced Celery or Red Onion to the mixture, for an extra crunch.

vegan egg salad on two pieces of toast with fresh chives and black pepper

A Few Final Thoughts:

If you have a Nut Allergy, please see the recipe notes. You can substitute a portion of the dressing ingredients with store-bought (nut-free) Mayo instead!
Kala Namak (or Black Salt) is significantly less salty than traditional Table Salt. Please taste the recipe as you go, but do not be alarmed with the amount of Salt. Similarly, if you are using Table Salt instead of Black Salt, please see the recipe notes.

large white bowl of vegan egg salad on grey background

If you like this recipe, you’ll also love this Easy Vegan Quiche and these Chickpea Salad Sandwiches!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂