Liz’s Vegan Eggless Egg Salad

Course: Salad
Servings: 12 4 tbsp servings
Calories: 162kcal
Creamy eggy and you may even fool your egg salad lovers.
Print Recipe


  • food processor (optional but not entirely necessary) see Galley Kat Notes below


  • 1 Cup Cooked chick peas Well drained (**see Galley Kat Notes below)
  • 1 Cup Firm tofu
  • 2 Spring onions Thinly sliced
  • 1 Celery stalk Diced
  • 2 Tbsp Capers Minced
  • 2 Tsp Garlic powder
  • Zest of 1 lemon
  • 1 Cup Vegan mayonnaise
  • Turmeric For colour (***see Galley Kat Notes below)
  • Black salt (Kala namak) To taste
  • Salt and pepper To taste


  • In a large bowl mash chick peas leaving some pieces for added texture. If using a food processor, pulse until most but not all chick peas are broken up.
  • Crumble firm tofu in with the chick peas and mix together. You want the texture to be similar to egg salad.
  • Add onion, celery, capers, garlic powder and lemon zest and stir to combine.
  • Stir in mayonnaise, adding a touch more as needed
  • Sprinkle with turmeric, stirring mixture as you go, until you reach a yellowy eggy look.
  • Season with black salt if using and salt and pepper to taste


*When no food processor is available or when we’ve had no access to electricity I use a  fork or my pastry cutter to mash the chick peas.
**If you make your own vegan mayo with aquafaba (my recipe in the link above), save the drained juice from this recipe.  It can be frozen in ice cube trays and saved for future use.
***The turmeric is for colour only, so add tiny amounts until you have that perfect yellow egg salad look 


Serving: 4Tbsp | Calories: 162kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg