Best 6 Almost Eggless Egg Salad Recipes

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Indulge in a delightful culinary creation that reimagines the classic egg salad with a unique twist – the Almost-Eggless Egg Salad. This innovative recipe offers a delectable alternative for those with egg allergies or dietary restrictions, while still capturing the essence of the traditional dish. With a medley of wholesome ingredients and a symphony of flavors, this Almost-Eggless Egg Salad is sure to tantalize your taste buds.

Immerse yourself in a variety of tempting recipes that showcase the versatility of this dish. Discover the classic Almost-Eggless Egg Salad recipe, featuring a harmonious blend of mashed tofu, mayonnaise, celery, onion, and spices, resulting in a creamy and satisfying filling. For a tangy twist, explore the Almost-Eggless Egg Salad with Mustard recipe, where Dijon mustard adds a piquant kick to the mix. If you prefer a touch of sweetness, the Almost-Eggless Egg Salad with Sweet Pickle Relish recipe incorporates the delightful crunch and sweetness of pickle relish, creating a delightful contrast to the savory ingredients.

Unleash your creativity with the Almost-Eggless Egg Salad Sandwich recipe, where the creamy filling is sandwiched between slices of your favorite bread, accompanied by fresh lettuce and tomato slices. For a lighter option, the Almost-Eggless Egg Salad Lettuce Wraps recipe offers a refreshing and crunchy alternative, where lettuce leaves replace bread as the vessel for the delectable filling. Whichever recipe you choose, the Almost-Eggless Egg Salad promises a culinary journey that is both flavorful and satisfying.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN EGG SALAD (WITH TOFU)



Vegan Egg Salad (with tofu) image

This eggless tofu salad is the perfect high-protein sandwich filling or salad topper! It's so creamy and flavorful you won't miss the eggs at all.

Provided by Sarah Sullivan

Categories     Salad

Time 10m

Number Of Ingredients 11

1 package medium-firm tofu (sizes vary; see notes)
1 stalk green onion, finely-sliced
1-2 tablespoons fresh dill, finely chopped
1-2 stalks celery, finely diced
1/3 cup vegan mayo (see notes)
2 teaspoons Dijon mustard
juice of 1/2 lemon
1 tablespoon nutritional yeast
1/8 teaspoon turmeric (optional, for color)
1/2 teaspoon black salt (kala namak)
black pepper, to taste

Steps:

  • Drain tofu, wrap in a clean tea towel and press for 30 minutes under a plate with a few cans. (This step is important; if you don't press out excess liquid, your salad will become watery as it sits.)
  • Finely chop half of the tofu. Mash the other half. The two textures will mimic the different textures of egg whites and egg yolks. (Optional, but I also find mashing some of it makes the mixture a bit more cohesive so pieces of tofu are less likely to fall out of your sandwich.)
  • Stir tofu together with remaining ingredients. You can serve it immediately, but it's best if you let it marinate for a few hours or even overnight in the fridge.

Nutrition Facts : Calories 145, Sugar 1.3 g, Sodium 360.2 mg, Fat 9.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 5.7 g, Fiber 1.9 g, Protein 9.7 g, Cholesterol 0 mg

THE BEST VEGAN "EGG" SALAD



The BEST Vegan

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

Provided by Caitlin Shoemaker

Categories     Entree

Time 20m

Number Of Ingredients 11

2 blocks Medium-Firm Tofu, pressed*
1 cup Cashews, soaked for at least 4 hours
½ tsp Nutritional Yeast
1 tsp Lemon Juice
2 tsp Dijon Mustard
1 tsp Distilled White Vinegar
1 tbsp Fresh Chives, chopped
1 ½ tsp Kala Namak (Black Salt)*
¼ cup Filtered Water
Black Pepper, to taste
¼ tsp Turmeric (Optional, for color)

Steps:

  • Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the "dressing."
  • To make the Mayo "dressing", add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
  • Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
  • Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

YOLKLESS EGG SALAD



Yolkless Egg Salad image

Low-cholesterol version of a family favorite. Everyone will love it. It took me a long time to perfect this recipe for egg salad lovers who need to watch their cholesterol and want full flavor. Like me! Enjoy!

Provided by julietdavis

Categories     Salad     Egg Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 12

1 teaspoon vegetable oil
10 ounces egg substitute (such as Egg Beaters®)
12 hard boiled eggs, yolks discarded and egg whites chopped
7 ounces mashed potatoes
⅓ cup mayonnaise
6 green onions, diced
1 stalk celery, chopped
1 tablespoon spicy brown mustard, or more to taste
⅓ teaspoon chili powder
⅓ teaspoon garlic powder
1 dash balsamic vinegar
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a skillet over medium heat. Cook and stir egg substitute in hot oil until set, about 5 minutes.
  • Transfer scrambled egg substitute to a plate and refrigerate until chilled.
  • Stir chilled egg substitute, chopped egg whites, mashed potato, mayonnaise, green onions, celery, mustard, chili powder, garlic powder, balsamic vinegar, salt, and black pepper in a bowl until combined.

Nutrition Facts : Calories 82 calories, Carbohydrate 1.7 g, Cholesterol 2.8 mg, Fat 6.4 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 1 g, Sodium 133.4 mg, Sugar 0.8 g

VEGAN EGGLESS EGG SALAD



Vegan Eggless Egg Salad image

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

mori-nu extra firm tofu (one 10.5oz package)
1 teaspoon apple cider vinegar
1 teaspoon agave nectar (or any type of sweetener)
2 teaspoons prepared mustard
1/2 cup vegan mayonnaise (or your favorite vegan mayo)
1/2 teaspoon turmeric
1/2 teaspoon nutritional yeast
1 tablespoon fresh parsley, minced
1 tablespoon carrot, minced
2 tablespoons white onions, minced, can use red onion
2 tablespoons minced celery or 1/2 teaspoon celery seed
paprika (optional)
cayenne pepper (optional)
black pepper and sea salt

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



Eggless Egg Salad image

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

12 ounces extra firm tofu, drained and patted dry of all excess moisture
2 tablespoons low-fat vegan mayonnaise
1 teaspoon Dijon mustard
2 teaspoons dill pickle relish
1/2 teaspoon turmeric
1 teaspoon dried dill
2 scallions, thinly sliced
1 celery rib, sliced and finely chopped
1/2 teaspoon apple cider vinegar
salt
pepper

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!

MAGICAL EGG SALAD



Magical Egg Salad image

Creamy egg salad with a little tang.

Provided by Emily G

Categories     Salad     Egg Salad Recipes

Time 1h

Yield 2

Number Of Ingredients 9

5 eggs
3 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 tablespoons sweet pickle relish
1 teaspoon steak sauce
¼ teaspoon paprika
¼ teaspoon dried dill weed
salt and ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Chop eggs and transfer to a large bowl.
  • Stir mayonnaise, Dijon mustard, sweet pickle relish, steak sauce, paprika, and dill into eggs until well mixed; season with salt and black pepper. Cover and refrigerate until chilled, if desired.
  • Sprinkle with cayenne pepper before serving.

Nutrition Facts : Calories 365.5 calories, Carbohydrate 10.7 g, Cholesterol 472.9 mg, Fat 29 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 6.4 g, Sodium 827.8 mg, Sugar 5.6 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your egg salad.
  • Hard-boil your eggs perfectly. Overcooked eggs will be tough and rubbery, while undercooked eggs will be runny and unsafe to eat. For perfectly hard-boiled eggs, place them in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard-boiled you want them. Drain the hot water and immediately place the eggs in a bowl of ice water to stop the cooking process.
  • Chop your eggs finely. This will help the egg salad to come together smoothly and evenly.
  • Use a variety of seasonings. Salt and pepper are essential, but you can also add other seasonings like celery salt, onion powder, garlic powder, paprika, or cayenne pepper to taste.
  • Add moisture. Mayonnaise is the traditional binder for egg salad, but you can also use other ingredients like Greek yogurt, sour cream, or mashed avocado. If your egg salad is too dry, add a little more of your chosen binder until it reaches the desired consistency.
  • Chill the egg salad before serving. This will help the flavors to meld and will make the egg salad more refreshing.

Conclusion:

Egg salad is a classic dish that is perfect for any occasion. It is easy to make, delicious, and versatile. With a few simple tips, you can make the best egg salad you've ever tasted. So next time you are looking for a quick and easy meal, give egg salad a try. You won't be disappointed!

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