Eggless Egg Salad Sandwich

"Looking for a way to add soy to your diet? Try this delicious tofu spread served on wheat toast with crisp lettuce and fresh veggies."
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4 h 10 m servings 348 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 40.7g
  • 13%
  • Protein:
  • 25 g
  • 50%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 305 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, turmeric, dill, and parsley. Mix well, and reserve.
  2. Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
  3. Spoon a generous 1/2 cup of the salad onto slices of toasted wheat bread. Top with lettuce, tomato, red onion, cucumber, and remaining slices of bread.



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This is a good recipe excpet it forgot to say how much mayo to add. This recipe make quite a bit. I did not add enough mayo at first, I recommend about 3/4 cup because the tofy will absorb some....

I loved this recipe. As a vegan it was an excellent replacement for the less healthy egg version. I found it was good on a bed of lettuce as a light snack as well!

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