Vegan Egg Salad (mayo-free)

Diana Kostrov

Creamy, flavorful, and packed with protein, this vegan egg salad is the perfect plant-based alternative to the classic favorite. It’s easy to make, satisfying, and comes together in minutes—no eggs, no mayo, just pure deliciousness.

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Prep Time 10

Total Time 10

Course Appetizer, Breakfast, Salad, Side Dish, Snack

Equipment

Large mixing bowl

Ingredients

400 g firm tofu (small cubes)
350 g silken tofu (firm, if possible)
500 g Vegan yoghurt (I’m using almond)

Spices

2 tsp Indian black salt (kala namak)
1 tsp salt
1 tsp dried dill
1 tbsp nutritional yeast
1/2 tsp turmeric
1/2 tbsp smooth Dijon mustard

Greens

10 g fresh dill
10 g fresh chives
Other optional greens - green onion (spinach)

Instructions

Prepare the base. In a large bowl, add the vegan yoghurt and all the spices. Stir until well combined and smooth.
Prepare the firm tofu. Pat the firm tofu dry with a tea towel to remove excess moisture. Cut it into small cubes (1cmX1cm / 0.5”X0.5”) and add to the bowl. Mix well to ensure all cubes are coated.
Add the silken tofu. Carefully cut the silken tofu into small cubes of the same size. Gently fold it into the mixture to keep its soft texture intact.
Incorporate the greens. Chop the fresh dill and chives finely, then mix them gently into the salad. If using optional greens, add them at this stage.

Video

Notes

Tofu size matters. If making sandwiches, smaller cubes make for easier bites, but you can go larger if you prefer a chunkier salad.
Skip the silken tofu for a firmer texture. If you prefer a more traditional chunky salad, you can omit it.
No mustard? No problem. If mustard isn’t your thing, leave it out without impacting the overall flavor.
Adjust seasoning. Feel free to add more kala namak if you want a stronger eggy taste, or reduce it for a milder version.
Customization options. Add chopped celery or capers for an extra flavor boost.