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Tami Kramer Nutmeg Notebook

Plant-Based Dill-icious No Egg Salad

5 from 2 votes
Craving egg salad without the eggs? This Plant-Based Dill-icious No Egg Salad is creamy, tangy, and packed with flavor thanks to fresh dill, crunchy celery, pickles, and protein-rich tofu. Perfect for sandwiches, wraps, or even stuffed tomatoes!
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Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 14 oz block firm tofu, pressed 30 minutes
  • 1/4 cup finely diced red onion or green onions
  • 1/3 cup finely diced celery
  • 1 Tbsp Dijon mustard
  • 2 tsp yellow mustard
  • 1/4 tsp turmeric powder
  • 2 Tbsp chopped fresh dill
  • 1/4 tsp kala namak black salt
  • 1/4 cup diced dill pickles optional, eliminate if you can't have sodium
  • 1/2 cup vegan mayo see my recipe on the blog

Method
 

  1. Crumble the pressed tofu into a large mixing bowl.
  2. Add the onion, celery, Dijon mustard, yellow mustard, turmeric, dill, kala namak, dill pickles, and vegan mayo.
  3. Stir until well combined. Adjust seasoning to taste.
  4. 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.

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Let us know how it was!