Egg Salad Sandwich Recipe

Name: Egg Salad Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces, weight Extra-firm Tofu, Drained; 1/2 cups Diced Yellow Onion; 2 Tablespoons Dijon Mustard (whole Grain If Possible); 2 Tablespoons Regular Yellow Mustard; 3 Tablespoons Dairy Free Mayo (I Use Organic Vegenaise); 2 Tablespoons Sweet Relish (dill Works Too); 2 Tablespoons Apple Cider Vinegar; 1 Tablespoon Lemon Juice; 2 Tablespoons Chopped Parsley; 1/2 teaspoons Celery Seed; 1/4 teaspoons Ground Sea Salt; 1/4 teaspoons Freshly Ground Black Pepper; Favorite Bread (gluten Free, If Desired)

Servings: persons

15 ounces, weight Extra-firm Tofu, Drained
1/2 cups Diced Yellow Onion
2 Tablespoons Dijon Mustard (whole Grain If Possible)
2 Tablespoons Regular Yellow Mustard
3 Tablespoons Dairy Free Mayo (I Use Organic Vegenaise)
2 Tablespoons Sweet Relish (dill Works Too)
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Lemon Juice
2 Tablespoons Chopped Parsley
1/2 teaspoons Celery Seed
1/4 teaspoons Ground Sea Salt
1/4 teaspoons Freshly Ground Black Pepper
Favorite Bread (gluten Free, If Desired)

1
Cut tofu into 3 sections lengthwise.
2
Using paper towel, press on tofu to remove any excess moisture.
3
Flip tofu over and repeat until you can get most of the moisture out.
4
Using your hands, crumble tofu into a large bowl and add chopped onion.
5
In a small bowl, combine both mustards, mayo, relish, apple cider vinegar, lemon juice, parsley, celery seed, sea salt and pepper.
6
Stir with a spoon until combined thoroughly.
7
Pour sauce over tofu mixture and stir to combine.
8
Scoop egg salad onto bread and enjoy.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 ounces, weight Extra-firm Tofu, Drained, 1/2 cups Diced Yellow Onion, 2 Tablespoons Dijon Mustard (whole Grain If Possible), 2 Tablespoons Regular Yellow Mustard, and more.

Yes, Egg Salad Sandwich falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Egg Salad Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions