Full disclosure: I hated egg salad sandwiches when I was a kid. Something about the creaminess of it combined with flavour but it was burned into my brain as something “gross”. Now I’m an adult and have gotten more adventurous with my food so I wanted to figure out how to make an eggless salad sandwich! Spoiler alert: I LOVE it now! This recipe is fast, delicious, and will remind you of those sandwiches you loved as a kid.
This was a big crowd pleasure with the kids in my house. What’s great about this is that you can serve it however you like and in whatever portions you want. Seems to me that this amount would make at least 4 heaping sandwiches, but you could put this inside of a wrap or on a salad bowl as well. Keep in mind that the nutritional information below doesn’t include anything but the salad itself, so if you’re adding bread, etc… you’ll have to figure that out yourself.
The secret ingredient her his black salt, otherwise known as Kala Namak. It’s what gives it the ‘eggy taste’, and it’s pretty darn accurate if you ask me. You can find it in well stocked grocery stores. If you can’t find it, it’s not the end of the world – just enjoy the rest of the delicious ingredients! And while that black salt is big on the flavour of this dish, the other flavour element that I think is essential to this is the pickles. They give it a really nice texture and tang.
This would go great with any of my soups on the website if you’re extra hungry. Or eat it all on it’s own. You can double or triple this batch and keep it in the fridge for at least a week, if it lasts that long. Now that you know how to make an eggless salad sandwich you can smash it into your face anytime you want!
How to make an Eggless Salad Sandwich
Description
Let me show you how to make an eggless salad sandwich, a vegan whole food plant-based version of your childhood favourite!
Ingredients
Sauce
Instructions
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Drain your tofu and press it in either a tofu press, or wrap in paper towel (or better a dishtowel) and press between two heavy books for about 15-30 minutes. Soak the cashews in boiling water for the same amount of time.
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While that’s happening make the sauce by draining the cashews and adding them to a small hand blender, along with the rest of your ingredients. Let it mix till it’s nice and creamy. Set it aside for a second.
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Crumble the tofu up with your hands to small pieces inside a large bowl. Add the celery and pickles along with the sauce to the tofu and stir until well combined. Put a heaping amount onto the vessel of your choice: whole wheat bread, a bagel, a salad, the options are endless! I like to add some lettuce and tomato to sandwich for some extra freshness and crunch. Enjoy!
Serving Size 1/4 of mixture
Servings 4
- Amount Per Serving
- Calories 162kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 2g10%
- Sodium 683mg29%
- Potassium 193mg6%
- Total Carbohydrate 10.9g4%
- Dietary Fiber 1.3g6%
- Sugars 3.6g
- Protein 6.7g14%
- Calcium 84 mg
- Iron 2 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you're making a big batch of this for leftovers for later consider adding the kala namak just before eating to maximize the effect of it's flavour.
SO… I didn’t make the Eggless Salad sandwich — I needed a “mayo” for a no-tuna salad I was making, so I made the sauce from above for my no-tuna. Two reasons why I loved it — 1) It tasted amazing! I loved the mustard flavor in the mix. And, 2) I loved that it made just enough for my mixture, and I didn’t have leftovers. If I make vegan mayo, I inevitably never use all of it, and end up wasting it because it goes bad. So, to be able to make just what I needed for my sandwiches was awesome. Thanks very much for a great recipe. (Tried to give this 5 stars, but it’s only allowing me to enter 4.5?!)
Oh weird that it caps how highly you can rate it – but no worries – the fact that you love it is all I need! 🙂
Hi Jeremy,
I really did like this. I made as written and did not make any modifications. I have really enjoyed watching your videos. I just recently discovered your channel. I am not completely plant-based. I try to eat this way the majority of the time. I do have weaknesses but it’s mostly with dessert lol. I struggle with weight loss and my family is not plant-based at all. I look forward to trying more of your recipes.
THanks for writing – as you can tell from the dessert section of this site I also have a dessert problem – so I try to make it as healthy as possible 🙂 Enjoy the recipes!
So good!
This will be part of our weekly meal rotation!
So glad to hear! Isn’t it crazy how easy they are to make??? And delicious!
This is so good! I have tried quite a few plant based egg salad recipes in the past, and this is by far my favorite! I was skeptical of the maple syrup, but I trusted the recipe and went for it. It was perfect! I have the same problem as a previous person that it I can’t rate it more than a 4.5, but it is definitely a 5.
So weird about the rating. Don’t worry – your comment makes up for it 🙂 So glad you loved it!
I recently discovered your site, your family’s videos, and your recipes! I went WFPB as a result of Dr. Esselstyn’s research and incredibly moving presentations about his findings. I don’t have heart disease so on occasion will have tofu, nuts, and maple syrup. I went all in so thought I would never have a simple egg salad sandwich again. I was intrigued by your recipe so followed it exactly, down to the dill pickles and maple syrup. WOW! Just incredible how similar it tastes and SMELLS to the egg salad I recall. I never used celery or dill pickles in my egg salad recipe but that only adds to the flavor. Thank you! You and your family make eating WFPB fun. 🙂
So glad you enjoyed this!!! Now I want it again 🙂 It’s been awhile… congrats on switching to WFPB – glad our content has helped. Glad to have you in our community!
I have an addendum to my former comment and to the recipe itself. I made enough for leftovers and on the second day, you have neither the “egg” scent nor flavor of “eggs.” To the already seasoned eggless salad that I made the day before, I spread the salad onto a slice of bread and sprinkled a bit of the kala namak on top of the salad and again had the comforting smell and taste of eggs to that salad. To avoid an overly salted salad, I propose that you hold off on adding the black salt until you prepare your individual sandwich and at the moment you are going to eat it just lightly sprinkle some on top of your individual portion. You’ll gain the comfort of the taste and scent of a sandwich many of us haven’t eaten in a long time and avoid the amount of salt some of us are attempting to avoid.
Solid idea – I have heard that it’s effectiveness can be reduced over time – typically we make a batch of this and eat it right away – but I agree if you were making it in advanced. I’ll add a note. Thanks!
Currently making this and will update later. It would be helpful to include alternative measurements (like ml) 🙂 I appreciate that you did actual measurements of the celery and pickle!
Delicious recipe. One of the things I miss, having only recently gone WFPB, is an egg mayo sandwich but this definitely hits the spot. I am also a fan of your Youtube videos. Thanks so much for all your inspiration
Thank you Kendall – so glad that this hit the spot! And thanks for writing and enjoying our YouTube Channel!