This gluten-free vegan egg salad recipe can also be used to make vegan deviled eggs! We call this recipe “Vegan Egg Salad #2” because it is the second of our two gluten-free vegan egg salad recipes. The first uses Just Egg (among other things), and while it is truly fabulous, the below vegan egg salad recipe is equally wonderful, it’s just different (in part because it doesn’t use Just Egg). If you want to see our first egg salad recipe, using Just Egg, you can see it here: The Best Vegan Egg Salad Recipe with Just Egg.

The primary ingredient in this vegan egg salad recipe is tofu; but it’s what we do with the tofu that makes it different. This recipe needs the sort of firm tofu that is found in the refrigerated section, packed in water, not the shelf-stable boxed tofu. We use the House brand tofu, which is available at Costco, among other places, but you can use any brand, so long as it’s from the refrigerated section, packed in water, and firm.

House brand tofu

Before making the egg salad, you will need to press the tofu. This is the tofu press that we use for this (and you can get it on Amazon here, if you’re of a mind to):

The other two primary ingredients are mustard, and vegan mayonnaise. We don’t include the seasonings as ingredients primarily because everybody’s taste is different. So what we use (and include in this recipe) may not be what you want to use. So really you can add anything you want to the basic three ingredients. For example, we like to add minced onion and minced pickle, and a bit of pickle juice, but you don’t have to. A pinch of black salt, if you have it, will make it taste more eggy but, again, you don’t need it, the seasonings are all optional.

3-Ingredient Vegan Egg Salad Recipe #2

Ingredients

1 package firm, water-packed tofu, drained and pressed.
1 teaspoon vegan mayonnaise (for the ‘yolk’)
2 Tablespoons vegan mayonnaise (for the egg salad itself)
1 Tablespoon yellow mustard

Optional Seasonings and Ingredients

1 Tablespoon chopped pickle
2 teaspoons minced onion
1 teaspoon pickle juice
1/8 teaspoon onion powder
salt to taste
pepper to taste
paprika to taste

Directions

Divide the pressed tofu into thirds.

Set two-thirds aside, and put the remaining one-third into a shallow bowl with the mustard and the 1 teaspoon of vegan mayonnaise. Now smash and smoosh the bejesus out of it, until it is as smooth and creamy as you can get it. This is your vegan ‘yolk’. If you are going to use black salt, add it to the yolk.

Set the yolk aside. By the way, at this point you can use the yolk to make a vegan version of deviled eggs by slicing thin slabs of more tofu, salting it, putting a spoonful of yolk on top, and finishing it off with a sprinkling of black pepper and paprika. OR you can boil or steam baby white potatoes, slice them in half horizontally, scoop out a small divet and fill that divet with the yolk mixture.

Vegan Deviled Egg

Now mince up the other two-thirds of the tofu, and mix it in a bowl with the two tablespoons of vegan mayonnaise (you can use more or less to taste), and any other ingredients and seasonings that you are going to use.

Once you have thoroughly mixed the rest of your ingredients, gently mix in the yolk, until it is fully incorporated.

Your vegan egg salad is ready! You can either pile it onto a sandwich right away, or store it covered in the fridge to let the flavors blend together first.

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