Egg-Free Egg Salad

December 8, 2011

Egg-Free Egg Salad.

Those of you who eat eggs are probably thinking, “…yes, but why”. Trust me, there’s totally a place for this recipe.

Us egg-eating individuals often forget that there are people out there who can’t eat eggs, for reason of personal preference but also due to allergies. Allergies and intolerances can be frustrating, especially when first learning how to deal with them. A favourite blogger of mine, Rebecca from InTolerant Chef inspired me to create this recipe. Her blog is incredibly warm and her knowledge of cooking for individuals with food intolerances is superb.

When I was handed a jar of Melrose’s Organic Egg-Free Sunflower Mayonnaise, I initially just could not stop thinking of eggs – go figure. And then this little nugget of an idea popped into my head. An egg-free egg salad. Yes.

And so it was done.

Tofu and Butter Beans provide the textural replacement for eggs, and nutritionally they’re giving you a protein hit (which you need if excluding eggs from the recipe!). The Corn I included because visually I wanted to have something yellow in there to replace the egg yolk. And the rest is just what you’d want in any old Egg Salad. Add Curry Powder to suit your preference. Personally, I love it! It reminds me of my Mum and Grandpa, cooking up Curried Baked Beans on toast or Kedgeree. Egg Salad falls into that same nostalgic food category for me.

I hope you like this recipe, and enjoy it as a change from your regular Egg Salad or perhaps make it for someone who doesn’t eat eggs. They should most definitely not be excluded from any Egg Salad fun.

Egg-Free ‘Egg’ Salad

* This recipe was created as part of my work with Melrose


Serves 1

40g (1 heaped tablespoon) Butter Beans (canned and rinsed)
50g firm Tofu (just be sure that it is not super hard or super soft)
½ tablespoon Red Onion, finely diced
1/3 teaspoon Keen’s Curry Powder (or less if you’re not keen on the flavour of Curry Powder)
½ tablespoon Melrose Organic Sunflower Mayonnaise
20g (1 tablespoon) Corn Kernels
½ tablespoon Chives, chopped
Sea Salt and Freshly Cracked Pepper


1. Add the butter beans to a small mixing bowl and mash roughly with a fork.
2. Add the tofu and roughly break it into chunks (being careful not to mash it, you still want some chunky texture).
3. Next add the diced red onion, curry powder and mayonnaise to the bowl, and gently stir with a dessert or tablespoon to combine.
4. Add the corn and chives and gently stir once more.
5. Season with sea salt and freshly cracked pepper to taste
6. Serve and enjoy!

Heidi xo
  • Lisa (bakebikeblog) December 8, 2011 at 7:45 am

    what a wonderful idea!! So creative!

  • Michelle Chin December 8, 2011 at 9:43 am

    it looks like eggs from here though! no one could have thought it was tofu!

  • Lisa December 8, 2011 at 12:51 pm

    Wow, it really does look like egg salad. It must be awful not to be able to eat the wonder that is an egg salad sandwich, well done for creating it.

  • Ashley December 8, 2011 at 1:29 pm

    What a novel idea! I am very much attached to my eggs, but this sounds interesting enough that I would try it!

  • Chopinand @ ChopinandMysaucepan December 8, 2011 at 3:24 pm

    Dear Heidi,

    The only time I might have egg in my salad is when I have a caesar salad. Other than that, I don't need mayo either unless it's a burger so this tasty looking recipe is fine with me 🙂

  • Heidi December 8, 2011 at 5:17 pm

    Lisa – thanks! I'm sure it's been done before but I kind of loved the idea too 🙂

    Michelle – thanks 🙂

    Lisa – I know, I adore my eggs!

    Ashley – thanks, lovely 🙂

    Chopin – I'm yet to get into Caesar Salads, must find a good one!

    Heidi xo

  • Lorraine @ Not Quite Nigella December 8, 2011 at 8:26 pm

    What a great idea Heidi! And Rebecca's blog is great I agree 🙂 Aren't you sweet developing this recipe for those that can't eat eggs!

  • Hannah December 8, 2011 at 8:49 pm

    Egg salad isn't something I ever had growing up, but I found a tofu-based egg-free egg salad in New York that absolutely blew my mind.

    And then I forgot about it…. until now. (You have to imagine that last part in a big booming deep movie trailer voice.)

    I'll have to try this and see how you compare to New York, missy. 😉

  • Sara - Belly Rumbles December 8, 2011 at 11:01 pm

    Okay that is pretty cool. It looks like egg salad. I imagine that the tofu would be like the egg white and beans to give it the texture. Very clever.

  • Heidi December 9, 2011 at 7:30 am

    Lorraine – thank you 🙂

    Hannah – haha oh surely nothing can compare to a NYC salad! 🙂

    Sara – why thank you!

    Heidi xo

  • Hannah December 9, 2011 at 11:02 am

    At first I thought it was a cooked patty, but it's not! This looks so good- seriously about to look in my cupboard for these ingredients to make for lunch…yum 🙂

  • Jennifer (Delicieux) December 9, 2011 at 4:50 pm

    What a great idea!! And it does look like egg salad!! Egg salad is something I always had growing up, it was always in my school lunches, in fact I always requested it.

  • Heidi December 9, 2011 at 9:25 pm

    Hannah – thanks, lovely!

    Jennifer – I've always loved it too 🙂

    Heidi xo

  • Blithely Unaware December 11, 2011 at 5:27 pm


    Brilliant idea!! I think I'll whip this up just for the fun of it.

    Great idea Heidi!!

  • The InTolerant Chef December 12, 2011 at 2:19 pm

    Thanks for the shouout sweetie! And I just love this recipe, it's genius! Egg sandwiches are ALWAYS the first to get snaffled up at functions, even beating out smoked salmon. I'll definitely have to try these next time 🙂

  • Heidi December 12, 2011 at 6:18 pm

    Blithely Unaware – awe thank you 🙂

    InTolerant Chef – wonderful, thanks lovely 🙂

    Heidi xo