Best Eggless Egg Salad Recipes
ALMOST EGGLESS EGG SALAD
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.
Provided by Jill
Categories Salad Egg Salad Recipes
Time 4h10m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
- 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.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 8.2 g, Cholesterol 2.6 mg, Fat 15.5 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 90.4 mg, Sugar 2.4 g
EGGLESS EGG SALAD
Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way.
Provided by Yosemite Chef
Categories Spreads
Time 20m
Yield 4 sandwiches, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice one-third of the tofu and mash in a bowl.
- Add the other ingredients in whatever order you wish.
- I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
- Enjoy on rye bread or on crispy crackers.
- Bon appetite!
EGGLESS EGG SALAD
This is an easy tofu egg salad recipe.
Provided by Angel
Categories Salad Egg Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- In a large pot over medium-high heat bring water, vinegar and salt to a boil. Stir in tofu and return to a boil. Reduce heat to medium and simmer 15 minutes. Drain.
Nutrition Facts : Calories 110 calories, Carbohydrate 3.2 g, Fat 6.6 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 1 g, Sodium 10.6 mg
VEGAN EGGLESS EGG SALAD
This is my personal recipe and it's my favorite in the summer and spring time! I recommend putting it inside a wheat pita pocket or make it into a sandwich :) it taste better than eating it plain!
Provided by Matteo.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
- In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
- Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
- Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
- Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
- The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!
Nutrition Facts : Calories 77.9, Fat 6, SaturatedFat 1, Cholesterol 7.2, Sodium 183, Carbohydrate 6.2, Fiber 0.5, Sugar 2.2, Protein 0.6
EGGLESS EGG SALAD
Steps:
- drain tofu (press)for an hour or so Use pickle relish or dice a dill pickle Use yellow or Dijon mustard add ground pepper
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