Eggless egg salad

CHICOPEE, Mass. (Mass Appeal) – Want to know how to make an egg salad without the eggs? Mary Lawrence, Owner and Executive Chef, showed us how to make a vegan eggless egg salad!

Eggless Egg Salad
With the price of eggs going up and risk of bird flu, this vegan alternative to traditional egg salad is a great substitute. Use it as a super yummy sandwich spread or add it to your picnic buffet. I like making a pretty presentation for parties by placing a scoop of this salad on cucumber rounds or in endive leaves and topping with a sprinkling of finely sliced green onion.

1/4 cup green onion, finely sliced
2 stalks celery, finely diced
1 dill pickle, finely diced
1 package of extra firm tofu, drained
1/2 tsp turmeric
1/2 tsp sea salt
1/2 cup vegan mayonaise
1 Tbl Dijon mustard
1 tsp apple cider vinegar
salt to taste

Place green onion, celery, and pickle in a large bowl. Crumble tofu into small chunks on top of veggies. Sprinkle with turmeric and sea salt. Gently stir in vegan mayonaise, Dijon mustard and apple cider vinegar until color and texture resemble chopped eggs. Add more turmeric if it needs to be more yellow, but be careful not to add too much or it will turn a day-glo hue! Season with salt, as necessary.

Comments are closed.