Are you craving the creamy, tangy, comforting flavors of a classic egg salad—without the eggs? This Plant-Based Dill-icious No Egg Salad is the perfect solution! Made with wholesome tofu, crunchy celery, zesty dill pickles, fresh dill, and a touch of turmeric and optional kala namak (black salt), this salad has all the flavor and texture of traditional egg salad while being completely vegan, cholesterol-free, and packed with plant-based protein.
It’s quick to make, meal-prep friendly, and versatile—perfect for sandwiches, wraps, stuffed tomatoes, or served over greens for a lighter option. Whether you’re new to plant-based eating or a long-time vegan, this recipe is a keeper!
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Top it with slices of tomato, freshly ground black pepper and microgreens.
Why You’ll Love This Recipe
- Egg-Free but Eggy Flavor – Kala namak (black salt) provides that authentic eggy taste.
- Protein-Packed – Tofu delivers a satisfying, high-protein base.
- Quick & Easy – Just crumble, mix, and chill!
- Make Ahead Friendly – Perfect for lunch boxes, batch prep, or quick dinners.
- Customizable – Adjust herbs, mustards, and mix-ins to fit your taste.
Indian black salt adds a unique and distinctive flavor that mimics the taste of eggs.
I’ve been using this tofu press for years, and it’s truly one of my must-have kitchen tools! If you’ve ever struggled with watery tofu or the hassle of balancing heavy objects on top of it, this press is a game changer.
🌿 Nutritional Benefits
- Tofu – Rich in plant-based protein, calcium, and iron. A cholesterol-free alternative to eggs.
- Celery & Onions – Provide fiber, hydration, and antioxidants.
- Turmeric – Adds anti-inflammatory benefits and a beautiful golden hue.
- Fresh Dill & Pickles – Boost flavor with antioxidants and gut-friendly probiotics (from fermented pickles).
- Vegan Mayo – A creamy binder; try my recipe for Vegan Mayo.
Substitutions & Variations
- Herbs – Swap dill for parsley, basil, or chives if preferred.
- Mayo-Free – Use blended silken tofu or plain unsweetened plant-based yogurt.
- Extra Crunch – Add diced cucumber, bell pepper, or shredded carrots.
- Mustard Swap – Use spicy brown mustard for a bolder kick.
- Smoky Flavor – Add a dash of smoked paprika or my Smoky Tempeh Bacon crumbles.
This spoonula get's used in our house daily! In fact we own three of them because we use them so much. I have given these as gifts and my friends all love them too.
Serving Ideas
- Classic Sandwich – Pile onto whole grain bread with lettuce and tomato.
- Open-Faced Toast – Top with greens and a sprinkle of smoked paprika.
- Wrap It Up – Use a whole wheat wrap or a steamed collard green leaf.
- Stuffed Tomato – Hollow out a ripe tomato and fill with the salad.
- Salad Bowl – Serve over mixed greens with extra veggies for a light meal.
Take a peek at my Amazon Shop to see my favorite small kitchen appliances, gadgets and pantry items.
Plant-Based Dill-icious No Egg Salad
Ingredients
Method
- Crumble the pressed tofu into a large mixing bowl.
- Add the onion, celery, Dijon mustard, yellow mustard, turmeric, dill, kala namak, dill pickles, and vegan mayo.
- Stir until well combined. Adjust seasoning to taste.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
Substitutions & Variations
- Mayo-Free – Use blended silken tofu or plain unsweetened plant-based yogurt for a quick option.
- Extra Crunch – Add diced cucumber, bell pepper, or shredded carrots.
- Herbs – Swap dill for parsley, basil, or chives if preferred.
- Mustard Swap – Use spicy brown mustard for a bolder kick.
-
Smoky Flavor – Add a dash of smoked paprika or my Smoky Tempeh Bacon crumbles.
Serving Ideas
- Classic Sandwich – Pile onto whole grain bread with lettuce and tomato.
- Open-Faced Toast – Top with greens and a sprinkle of smoked paprika.
- Wrap It Up – Use a whole wheat wrap or a steamed collard green leaf.
- Stuffed Tomato – Hollow out a ripe tomato and fill with the salad.
- Salad Bowl – Serve over mixed greens with extra veggies for a light meal.
Tried this recipe?
Let us know how it was!
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Looks totally yummy. Just bought some black salt and fresh dill. Heading the kitchen. Perfect lunch for this hot Labor Day weekend. Thanks Tami for another star recipe…
I think I will make a double batch of it today too! It is perfect for these hot days – I hope you enjoy it as much as we do. Be sure to comeback and do a star review and leave your review of the recipe. Thank you.
Made it today and it is so good! Much better than the egg salad to us. Thank you Tami, Nutmeg Notebook!
Thank you so much Nancy! Please give the recipe a star rating – it helps others want to try the recipe.
Just what I needed. It provides protein and it’s full of flavor. This will be part of my normal recipe rotation. It’s easy to make and versatile.
Thank you Lynn.I am so happy to know you like this recipe and it’s going on your normal recipe rotation.
This was so good! A great summer day meal. I’ll definitely make it again!
Thank you Sheri – I am delighted that you like this recipe. Thank you for leaving a comment and a rating.