7 Reviews

Yum! I made this vegan and it was wonderful. I did add about 2T of sweet pickle relish, some garlic salt, some Lawrys salt and some bay seasoning. This makes a lot of food! We ate it on wheat bread with banana peppers today, but I think I will serve it in tomatoes tomorrow for lunch. Thanks for sharing this recipe!

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JanuaryBride September 23, 2012

Simple and good.

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Jeri Roth Lande August 18, 2009

Very good. I added some cider vinegar to give it more tang but that was the only change I made.

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Kimmilee March 24, 2007

A very nice recipe which captures the taste and texture of egg salad quite well, without the health concerns. Make sure you take a sharp mustard (e.g. the Dijon mustard suggested in the recipe); the first time I made this I made the mistake of using a sweeter mustard, with negative effects on the taste.

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Is This Really Necessary September 16, 2006

I have tried alot of "egg salad" recipes and this one was great. I added sliced green olives, like my mom used to. MMM!

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Chef Bean December 07, 2005

I make this same recipe with Tempeh and call it "Chicken" Salad. Just steam the tempeh first for 15 minutes. I use red onions and add a half a clove of garlic to give it a 'little something extra' but careful: a little can easily turn to too much!

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VaVaVegan November 22, 2005

This is very tasty, I really like cooking with tofu and always looking for recipes. This is a keeper, It is very easy to make and goes great with toast and slice tomato.

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Bev. E. May 24, 2004
Eggless Salad (Vegan or Vegetarian)