Best Deviled Eggless Salad Recipes

VEGAN EGG SALAD SANDWICH

Vegan Egg Salad Sandwich image

Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch. Make this salad ahead of time for meal prep.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Time 10m

Number Of Ingredients 10

Ingredients

1 block (454g) medium-firm tofu, (drained and patted dry)
6 tablespoons vegan mayonnaise
2 tablespoon nutritional yeast
2 teaspoon yellow mustard
2 green onions, (chopped)
3/4 teaspoon black salt
1/4 teaspoon turmeric
salt and pepper to taste ((optional))
8 slices bread ((gluten-free if preferred) )
4 lettuce leaves

Steps:

To make the vegan egg salad: chop the tofu into a small cube. Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.

Nutrition Facts : Calories 248 kcal, Carbohydrate 6 g, Protein 12 g, Fat 19 g, SaturatedFat 2 g, Sodium 590 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CREAMY NO-EGG POTATO SALAD

Creamy No-Egg Potato Salad image

I don't like chopped boiled eggs in potato salad so I developed this recipe using pickles and pickle juice for tang! The fresh veggies are crunchy and delicious. Yes, there are still eggs in the mayo-based dressing but you can sub an egg-free mayo. Try it - it's yummy!

Provided by SaraFish

Categories Potato

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs potatoes
2 stalks chopped celery
1 chopped green pepper
1/2 cup chopped onion
1/2 cup chopped pickle
1 1/4 cups mayonnaise
2 tablespoons pickle juice
2 teaspoons spicy brown mustard or 2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Boil potatoes in water for 25 minutes, drain and set aside to cool.
Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
When potatoes are cool enough to handle, peel and cube them.
Add to vegetable mayonnaise mixture and toss.
Cover and chill at least 6 hours or overnight.
Delicious!

DEVILED EGG SALAD

Deviled Egg Salad image

My top-secret egg salad recipe! Delicious on a sandwich, too!

Provided by Angela

Categories Salad Egg Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

¼ cup mayonnaise
¼ cup finely chopped green onion
½ teaspoon prepared yellow mustard
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped

Steps:

Stir mayonnaise, green onion, mustard, salt, garlic powder, paprika, and black pepper together in a bowl until smooth; add eggs and gently mix to coat in the mayonnaise mixture.

Nutrition Facts : Calories 145.7 calories, Carbohydrate 1.3 g, Cholesterol 215.5 mg, Fat 12.6 g, Fiber 0.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 216.6 mg, Sugar 0.8 g