First Proper & Best-Ever Vegan ‘Egg Mayonnaise’ (Egg Salad) Sandwich

I have been creating and re-creating the vegan hard-boiled egg for many months now – the ‘yolk’ was a masterpiece in the making, but the ‘white’ was simple . . . just tofu.

My British partner loves ‘Egg Mayonnaise’ sandwiches and has missed them. As a student I worked in one of London’s great city sandwich shops called ‘Crumbs of Comfort’  – they made a mean egg mayo and I learnt many tricks and secrets from them.

Here is my vegan version for you – you are going to become addicted. These are genuis vegan hard-boiled eggs that taste every bit as good as the real thing without the cholesterol or cruelty.

TIP : For a change you can also add a tiny amount of curry and/or sweetcorn to this mix.

2 Tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder
7 Tbsp  hot water
1 tsp  nutritional yeast
¼ tsp turmeric (use a little less if you prefer)
¼ tsp kala namak salt, otherwise known as black salt. It has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local Indian or Asian grocery store, or else available from Amazon US, or Amazon UK)
¾ tsp Orgran egg replacer (or Ener-G in the US)
1 tsp vegan margarine

The ratio of water/liquid versus the potato flakes or powder that you find may differ (reason being that brands and textures differ in the dried potatoes, some need less water).

So you may need to slightly adjust this, ie a little more potato flakes/dehydrated potato may need to be added – make a note of how much of these quantities worked for you for your future reference.  It’s a simple detail, but worth noting.


Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, see pic if you are uncertain, it should be thick in consistency.

Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer.

2 Tbsp firm silken tofu (I use Mori-Nu Organic)
2 Tbsp vegan mayonnaise

A sprinkle of fresh chopped chives (optional)
Freshly ground pepper (optional)



Crumble the tofu into a clean bowl, then add the mayonnaise.

Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise.

Refrigerate this mix for 1 to 2 hours before serving. Spoon onto fresh bread and enjoy !

I suggest using the freshest and tastiest wholegrain bread, and the best possible brand of vegan mayonnaise.

If you wish to make ‘hard-boiled eggs’, use hen egg moulds – cut a piece of tofu to fit a half-egg mould, level it with a knife, and, using a spoon, carefully scoop out an oval shape.

Then fill this cavity with your ‘egg yolk’ mix. Place in the fridge for a few hours until set, before serving.  Cock-a-doodle-Doo !!


All recipes and content © Miriam Sorrell 2010


First Proper & Best-Ever Vegan ‘Egg Mayonnaise’ (Egg Salad) Sandwich

Recipe by Miriam SorrellCourse: BreakfastsCuisine: French, British


Prep time



Delicious Vegan Egg Mayonnaise /Egg Salad Sandwich


  • ‘EGG YOLK’
  • 2 Tbsp vegan dried instant mashed potatoes, dehydrated flakes or powder

  • 7 Tbsp  hot water

  • 1 tsp  nutritional yeast

  • ¼ tsp turmeric (use a little less if you prefer)

  • ¼ tsp kala namak salt

  • ¾ tsp Orgran egg replacer (or Ener-G in the US)

  • 1 tsp vegan margarine

  • 2 Tbsp firm silken tofu (I use Mori-Nu Organic)

  • 2 Tbsp vegan mayonnaise

  • Extras
  • A sprinkle of fresh chopped chives (optional)

  • Freshly ground pepper (optional)


  • ‘EGG YOLK’
  • Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, see pic if you are uncertain, it should be thick in consistency.
  • Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer.
  • Crumble the tofu into a clean bowl, then add the mayonnaise.
  • Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise.
  • Refrigerate this mix for 1 to 2 hours before serving. Spoon onto fresh bread and enjoy !


  1. Wow, and double-wow ! I tried this, and it is SO like the real thing, that I was in total Heaven !! I too was a great egg mayo fan, and consumed many a sandwich during my lunch hours working in the City. So, having said goodbye to this favourite when I became vegan a few years ago, you can imagine how it felt to have that wonderful missing pleasure reinstated. Miriam I can only say that once again Santa came down our chimney out of season !! Thanks so much for your wonderful work.

  2. would that be firm tofu?

  3. Hi Dawn, yes, Firm Silken Tofu non-GMO – here is the link for the one I use – hope this helps and please come back with your feedback). 🙂

  4. Brett Hi there – I am so glad that you made and enjoyed my egg mayonnaise sandwich ! It is a treat I have to agree ! Best wishes your way !

  5. yay I’m so excited for this, it’s one of the things I’ve missed through out the years 🙂

  6. Is chast masala salt the same as kamal namak (indian black salt), that gives an ‘egg-yolk’ flavor to things?

  7. which instant mash do you use. this looks fsntstic but most instant mashes arent vegan

  8. I’m not familiar with Chaat masala salt. Is it just a kind of regular salt or does it have another favor? Thanks!! 🙂

  9. Jeezuz Miriam! That looks just like an egg sandwich!I’m sure its delicious as well 🙂

  10. Rhonda, Chaat masala salt is also called “black salt” and you should definitely find some at your local indian or asian grocery store because it can’t be replaced with regular salt. It has an uncanny “egg” flavor and really makes faux egg recipes taste authentic.

  11. What is chaat masala salt? is it a type of salt or a spice blend? I have all the other ingredients so very excited to try this..jus need to get my habds on the chaat masala..whatever it is xxx

  12. Steph Hi there. You can use ordinary salt if you are stuck and don’t have this to hand – meantime, I have added a link on my recipe for you to see more. Let me know how this goes ! Kristen is correct about the flavour. 🙂

  13. Thanks for popping that there Kristen, and hope that you may also enjoy this treat. 🙂

  14. Marie Hi there and thanks for dropping by here ! I really wish you could taste it. I have to say it tastes every bit as good as the non-dairy version. My husband thinks it does and this was his favourite, so this is a win-win ! 🙂

  15. Rhonda Hi – to quote Kristin here is what it is :- Chaat masala salt is also called “black salt” and you should definitely find some at your local indian or asian grocery store because it can’t be replaced with regular salt. It has an uncanny “egg” flavor and really makes faux egg recipes taste authentic. Let me know how it goes as and when. 🙂

  16. That is correct Kathryn and hope you enjoy it – let me know how it goes as and when. 🙂

  17. Coreyann Hi there and welcome here. Please come back with your feedback as and when and be sure to enjoy it ! 🙂

  18. Hi Miriam,

    I have a question about the salt. Are you referring to the Indian black salt used to make Chaat Masala or the Masala itself?

    Thank you.

    ps. I can’t wait to try this.

    One other question: I would think the “hard boiled egg” version of this recipe would work for “deviled eggs”. Other than a dash of Paprika on the top, and adding vegan mayo to the “yolk”, is there anything else to it?

  19. Melinda Hi there and thanks for your comment – Here is the link for the vegan instant mash I use and it’s suitable for both vegetarians and more importantly VEGANS. I have included other links to vegan instant mashes on my recipe link for the States and the UK. If you are in Australia I am not sure but here are 2 links that might help you find out if so (see below for link details, just click). Best of luck and enjoy if you make them ! 🙂

  20. Oh my goodness – just finished making this. It was “heaven on toast”! I used a lovely loaf of bread and toasted it, Added sliced tomatoes and homegrown broccoli sprouts! I’m now trying to figure out the measurements for the rest of the block of tofu so I’ll have enough for sandwiches all week. I can’t say enough about this. We call this egg salad here and I’ve never tasted better! I’m so glad we’re friends Miriam and I can get some of your great recipes. I’m floored with this egg salad or egg mayo as you call it. When tomatoes are at their peak there is nothing like great egg salad to make a sandwich with. I am a sandwich nut, I could eat them every meal! So this will be my lunch or dinner every day this week till it’s gone! Maybe even both meals, who knows? And I haven’t even put it in the refrigerator for the one to two hours yet. I just couldn’t wait and when I tasted it, I just had to make my lunch. The remainder is in the fridge now but I’m seriously contemplating having another!! Thank you for the effort Miriam, now I’m indebted for this one!

  21. Is the “egg replacer” essential to the recipe? I haven’t any; the only egg replacer I’ve been using is ground flax seed.

  22. I suppose you could try it with half the amount of cornstarch instead Nuu. Enjoy ! 🙂

  23. Hi there Grace, that really had me chuckle 🙂 I am delighted that you enjoyed it so !!! Well done and you won’t tire of it. I will mention that it’s called egg salad in the US on my link so that others will know what it is ! I am so glad you enjoyed it truly !!! A little curry and sweetcorn will also taste divine in this. 🙂

  24. Hi Miriam. Is it necessary to use instant or dried mashed potato? Would normal potato, mashed, also work? Thanks

  25. Hi,

    Great looking recipe!

    Important to note that chaat masala is not the right thing here. Black salt is right, but it is known as kala namak. Chaat masala is an entirely different spice mix that may work if you want Indian flavor, but will offer different results.

    Search amazon for kala namak to see the black salt (that’s actually pink) to add the eggy flavor you want.

  26. Yes, black salt is also known as Kala Namak. As for it at your local, indian grocer. They almost always have it. They may just call it black salt so be prepared for them to respond with “black salt”?

  27. Oh and you can use the chia egg recipe for the orgram egg. It makes the equivalent of one egg but just follow the recipe. Use the rest in your breakfast cereal or smoothie.

    egg substitute

    Chia Seed Gel Egg Replacer
    Equals 1 Egg

    3 TB filtered water
    1 TB chia seed meal (grind chia seeds in coffee or spice grinder)

    1. Whisk the chia seed meal into the water. Let sit for 5-10 minutes until is becomes a gooey gel.

    This is your egg. Use as needed.

  28. Thanks for that Mark – I have altered it on the ingredient’s list. 🙂

  29. Thanks for that Mark.

  30. Jon Hi there. I used black salt for this given to me by a friend ages ago, I didn’t have the Indian name of it on the packet – so thanks for that and it has been altered. Hope you make and enjoy this BTW. Cheers.

  31. Good point Maraika, and I was waiting for somebody to say as much. I have never made this with real potato – using real potato in any recipe is preferable than dried, but for this recipe and the correct consistency which very much depends upon the powdered or dehydrated potato is crucial because we are trying to avoid a glutenous texture which we often get, taste and see in real homemade mashed potatoes, which is fine for that, but for this I would recommend my recipe. By all means try it out with fresh if you wish, but I cannot vouch for the results – and remember also that whilst you may feel that it does work, you won’t know the difference between that which you have tried and that which I have created. The texture is the most important in this recipe. Hope this helps and enjoy ! If you are in Australia, try this link to help you find vegan dried instant mashed potato flakes or powder

  32. This is just wonderful, so like the real thing, only better ! As usual you have created a wonder !

  33. why do i have to go to work today when i’d really rather stay home and make (and eat!) this?!?! looks like dinner is all planned out! thanks for the recipe!

  34. Hi there Keri, I am sure many people share your sentiments 🙂 – that said there is this sandwich filler to look forward to later on today ! Enjoy it and come back with your feedback. Be sure to have your favourite bread to go with this as well as the best mayonnaise you can buy that you like ! The rest will take care of itself. 🙂

  35. Rhonda Hi there and many thanks for your kind words, hope you enjoy it many times over ! Cheers, your way in the meantime ! 🙂

  36. Hi Miriam, While I haven’t made time to make your recipes, I just wanted to pass along my thanks! I hope to start making time to add some of your recipes to my week. It’s not always easy to find flavorful vegan or vegetarian recipes and I appreciate your drive to do just that. Best! 🙂

  37. Hi Tanja, many thanks for dropping by here with your comment. I hope you enjoy my recipes here and I look forward to your comments and feedback on my blog as and when. Best wishes your way in the meantime ! 🙂

  38. I found black salt for the first time today. I can’t wait to try it. Do you think I could adjust the yolk recipe to make runny yolk to eat with toast?

  39. Hi Natasha and welcome here. I would love if you tried this one first, I will be experimenting with the runny yolk and will publish it soon if it works out. Best wishes your way !

  40. I’m definitely going to experiment with that 🙂

  41. Hi Natasha, enjoy and let me know how it goes via a link if so. Thanks. 🙂

  42. This is sooo yummy. I doubled the recipe so I had enough for a couple of lunches but I couldn’t stop eating :)and over the afternoon ate the lot. I have a vegan friend coming for lunch on the weekend and I can’t wait to make it for her to try! I might try silken tofu for the ‘white’.

  43. I’ve just noticed that you do use silken tofu for the egg white in your recipe. It’s a little more expensive but I am sure it will be worth it 🙂

  44. Yes Rosie I do and it works very well, it’s fast and fool proof, hope you make and enjoy it too ! 🙂

  45. Make it as per the recipe Rosie if you wish to enjoy it to the fullest as well as impress your friend. Enjoy and come back with your feedback as and when ! (what did you use for the white if not tofu ?) 🙂

  46. Hi Miriam
    I did use tofu for the white the first time I made it but I just used the cheap stuff from the Asian warehouse. The silken one has a better texture so I am eating it now. Eggs are the one thing stopping me from being a full vegan but now I have no reason to eat eggs as this recipe is actually nicer than the real thing!
    My friend didn’t make it today but I know that the egg thing is something that she misses as a vegan. I will get back to you when I have her feedback 🙂

  47. Hi there Rosie and thanks so much for dropping by here with your comment, which is very encouraging for others like yourself and also the reason why I created this in the first place. Please bear in mind also as an extra bonus that my scrambled tofu is one of the best online, and my omelette is also pretty awesome – that should see to all of your egg cravings – my favourite is this recipe and my scramble ! Let me know how that goes if you try it out !

  48. Hi Miriam, I really look forward to making this, my mouth is watering already but first do you think you could share with us which mayo, in your opinion, is the best. I’ve got Mayola original but must say I do find it rather vinegary. I’m in the Uk and thanks for all your wonderful recipes 🙂

  49. I tried making a liquid yolk dip and it came out pretty well. I just doubled the water and I left out the margarine because I didn’t have any. I’ll send you the link next week when I put it on my blog.

  50. Hi All – just found this recipe and looking for the ingredients. However, I don’t eat soy (the tofu). Is there another substitute for this?

  51. Fran Hi there, make it without the tofu, just add sweetcorn, chopped red bell peppers and hopefully that will help make up some of the bulk in lieu of the tofu. Hope this helps you & let me know how it goes as and when !

  52. Yes go ahead Natasha, a link back to my recipe would be great and glad you enjoyed it ! 🙂

  53. Hi there Dianne, I make my own mayonnaise myself, as many of the ones I have tried where a disappointment for me – that said the recipe for that is in my forthcoming book and I cannot release it as a result. Sorry not to be able to help you at this moment. I am trying to think what brands you have there. I think one must just try a few until you find an acceptable one. Many people say the ones flavoured with garlic are the best. Good luck with this, but step 1 is going to be finding a great mayo you like, step 2 the recipe here awaits you as do I with your feedback as and when. Let me know what you eventually like and use for mayo. Cheers in the meantime. 🙂

  54. Really looking forward to trying this. Just need to get hold of the black salt and dried mash. It’s so good to have a bank of these types of staple recipes. I’ve also put your forthcoming book in my wishlist for next month!

  55. Hi, I made this today without the black salt but found the turmeric overwhelming. It might be because I didn’t use the salt, but next time I will use less and I will have the black salt by then. I still liked it however and will just tweek it next time. Thanks for your great recipes and look forward to trying a runny yolk recipe!

  56. You need the salt in this Sandra, even if it’s not the black salt. Less turmeric next time and you’ll be fine.

  57. Hi Miriam
    Thanks for your suggestion re the scrambled tofu which I have just eaten for tea. It was very good and had quite good flavor, I still prefer your egg mayonnaise though! My friend is coming for tea next wed and I cant wait to give it to her. If I feel energetic that day I’ll make both..
    Three layered breakfast toast will be the next recipe I make 🙂

  58. How great to be making, sharing and enjoying all these egg-less wonders with all the flavour but without the cholesterol or cruelty ! Let me know what your friend thinks too and enjoy ! 🙂

  59. Hi there Pauline and welcome here. Be sure to use a mayonnaise that you really like and that too goes for the bread you use, the rest will work out. Let me know how it goes and thanks for your interest in my book ! 🙂

  60. Oh my goodness – amazing! I used real potatoes as I have a thing about intant potatoes (the metallic smash taste from the 70s). I used Roosters and got a great egg yolk consistency. I made my mayo as I couldn’t find any in store and was too impatient to wait for a delivery. If anthng I may have had too much yolk compared to th white but hey the taste was absolutely devine! I have made vegan scotch eggs before using mushrooms instead of egg but guess what I’m going to do now! Miriam you are fab – thank you sooooo much!

  61. I’ve just made this and I’m exstatic! It’s so like the egg mayonaise I used to make. Chives is a certain with me but like you say it’s easy left out. The texture and flavors are amazing.

    Wondering if I can tranlate this to Danish and post it on the blog? I’ll post it first and

  62. Pingback: Verdens bedste æggesalat…. |

  63. Thanks for the pingback !

  64. Deborah Hi there and so glad you enjoyed it ! By all means translate it and post it up 🙂

  65. That’s fabulous news Yvonne. So glad you enjoyed it ! Mr Mash is vegan and does not suffer with a metallic taste like Smash – just a thought for the future. Best wishes your way and enjoy and share too ! 🙂

  66. Hi Miriam. Sorry if you already answered this question, but is it essential to use dried/packet mashed potato? Can we just make normal mash potato and use that?

  67. Hi Geraint, by all means make your own, but I feel that the dried is going to yield a better texture for this particular recipe. The dried mash is NOT used because it’s healthier or faster to make, not at all, but because it is in the dehydrated non-glutenous texture that makes for the end result. But, that said it’s up to you, it may still work out, but not in the same way. Do enjoy it all the same and let me know how it goes. Cheers ! 🙂

  68. How many servings does this make? Seems like it would be only a very small quantity, enough for one sandwich only perhaps? i would love it if your recipes also included how many servings, as I still cook for 4 quite large appetites…..I want to try this recipe, but will have to wait till i get some instant mashed potatoes. I don’t have this on-hand because of its link to high glycemic levels, but i’m sure using small qtys like this will be fine. Thanks for all your helpful advice 🙂

  69. you’re definitely a genius… 🙂

  70. Thank you Vegan Luu. 🙂

  71. Sandy Hi there, I reckon this could make around 4 sandwiches – 1 per person. So little mash is needed I wouldn’t worry too much about the GI. Enjoy and let me know your outcome ! 🙂

  72. Hi Miriam, I can’t wait to try this recipe, I live in Spain and can’t get the ingredients but my Daughter Kathy V Foster is coming for a visit in june with what I need, so we will be making it, can’t wait. will let you have some feedback. Thanks.

  73. delicicious! again! 🙂

  74. just a quick message to you dear miriam to say thanks again for all your inspirational recipes. today i made the egg mayonnaise – SO good! as you know i am not a fully fledged vegan (yet) but your recipes are helping me to live cruelty free for the most part. saving the rest of the egg mayo for the office tomorrow, now about to tuck into another delicious burger (king) – they keep so well in the freezer and i don’t feel too lazy 🙂

  75. and: your egg mayo recipe went up on one of the vegan groups i am in on facebook – one german said straight away that he would love a translation into german. i was just thinking, as a native english speaker and a more than fluent german speaker (translate at work and in my free time) – if you ever wanted a hand and were considering a german version i would be happy to offer you my services!

  76. I made this today. This is remarkable. It tastes exactly like egg salad. I used the chives, chopped up a tiny bit of red onion, added about 1/2 tsp. of pickle relish. Absolutely, tastes and smells like egg salad.

  77. Marty Hi there. I really was happy to see your comment on my FB recipe page that read as follows :- ” I made this today. It tastes so much like egg salad it is scary. This is amazing!!!!!!!!!!” – this has brought a huge smile on my face ! So glad you enjoyed it. 🙂

  78. Hi Elbhlin thanks for your note. If you wish to translate the egg mayonnaise into German on the FB page by all means do ! Much appreciated and thanks in advance if so. 🙂

  79. So glad that my recipes are helping you on your vegan journey since you are almost vegan this is important. If the journey is pleasant, so to will be the reward to yourself and the animals and planet alike. Well done for taking this journey. You will get there ! Enjoy in the meantime. 🙂

  80. Thanks there Elbhlin ! 🙂

  81. Kathleen Hi there – I very much look forward to your feedback on it as and when, and in the meantime I hope you enjoy my many other recipes from here. Best wishes your way in the meantime ! 🙂

  82. I saw that someone inquired about which mayo brand is good to use in the UK, and I would recommend the Organic Smoked Garlic Vegan Mayonnaise made by Infinity Foods. This brand isn’t as commercialized or popular as Granovita Mayola, but it definitely tastes better! For anyone in the US, I highly recommend Vegenaise. Hope this helps 🙂

    Since Infinity Foods is a little harder to find, here’s a link to find your nearest supplier

  83. Hi Miriam. To help out the people who just cannot get Vegan instant potato in their country could you tell us what the end result is when you have added the water to the instant mix please? Is it “gummy” or runny, or thick?. And what is the quantity of potato mix after you have added the water ie: several tablespoons, or a cup or ?? . I MUST have a Vegan “egg” sandwich:) so before I try with real fresh potato I would like some idea of the amount I need to mix with the rest of the ingredients. Thanks.

  84. Maraika Hi there. I have not made this with fresh potatoes, as the dried ones are ideal for the correct consistency. Here is a link that I received today from a fan who loves my recipes – it is for dehydrated potatoes and they will ship to Australia, so you may wish to look into this :- The beauty it seems of this product is that the only ingredient in it is ‘dehydrated potato’ – if you have a food processor I would advise you to give it a dried whizz first in order to powder it down a little, just a short whizz, a few seconds is all. Then follow my recipe. A bag of this stuff will last you a long time – be sure to seal it, then put it in a plastic air tight container and refrigerate it. Your egg mayo main ingredient will always be to hand, safe, fresh and easy. This is my advise to you. I wish I could pass you an ‘egg sandwich’ this instant from my screen through to yours NOW, but since that is not possible, the 2nd and best option is as I say. By all means try it with fresh in the meantime. Make sure if so that the consistency is very thick – my last word would be, still try it with the dehydrated potato in future though as it has been created/designed and conceptualized with this ingredient for good reason and excellent results. Hope this helps you ! (get back to me with your feedback as and when). 🙂

  85. Natasha Hi there – I have since made the runny yolk myself and will be displaying shortly (my camera died on me a short while ago so I haven’t got the shots yet, awaiting for the repairs) but, I have to say that your runny yolk based on my recipe looks lovely MMmm, well done ! – the yolk contains all the flavour and is wonderful. Hope you enjoy it many times over for breakfast. Best wishes your way !

  86. Hi there La Belle, thanks so much for dropping by here with that tip for anybody wishing to purchase a good UK mayo ! I do hope that you try my recipe with it sometime and let me know what you think. Best to you in the meantime ! 🙂

  87. Finally made this today. Took me awhile to find the special egg salt. Totally amazing. Tastes just the real thing but oh so much healthier. Thank you for the awesome recipe. I did not have silken tofu, but regular firm tofu. I killed it first with my immersion blender, and just a little too much, so mine does not quite look like yours, but the flavour is there, and that is what counts in the end. BTW, just wanted to let you know that I preordered a copy of your recipe book for me and another one for my daughter. Cannot wait for it come in.

  88. Sherrie Hi there and welcome here. So very glad you attempted my ‘fried eggs’ and that they were a success. You will find that the 2nd and 3rd time round you will perfect them. Be sure to have a nice firm tofu and freeze it for a half hour so that it handles better – the rest is there and will work again and again so that you can have fried sunny side ups any time they take your fancy ! 🙂

  89. Miriam,
    I live in the United States and cannot find the egg replacer that you have. The only ones I have here are like a flour. I made your meatloaf the other day and used the flour (egg replacer) and it was too mushy. Amazon shows the egg replacer, but it says for UK shipping only. What is in the egg replacer? (ingredients)?

  90. Jan Hi, you have an egg replacer in the States if I am not mistaken here is the link to it – hope this helps you. Good luck. The ‘meat’ loaf has been made many times and has not been mushy – be careful with what mince you are using, may be it retains more water, in which case next time use double the amount of bread crumbs and be sure the bread itself is dry so that it will soak up more moisture. Hope this helps and enjoy my ‘eggs’ Cheers. 🙂

  91. Pingback: » The Perfect Vegan Fried Egg . . . Sunny Side Up

  92. Hi Miriam
    Feed back from my vegan friend who came for tea last night..
    I did make the Three layered breakfast and also gave her sandwiches made with the Egg mayonnaise for dinner. She really liked the 3 layered brekky and absolutely loved the sandwiches!

  93. Hey Rosie, that’s super news. So glad your culinary efforts where appreciated and that my recipes where enjoyed ! Kudos to you for making and serving them.

  94. Wow!!!!!

    Thanks to you, I have dreams about these sandwiches and lunch can never come soon enough. Makes great breakfast sandwiches!

    Thank you for sharing!

  95. Made this today. WOW! Thats all I can say is WOW! You are a genius my friend. Shall pack a sandwich for my hubby for lunch tomorrow and surprise him! Thanks a lot.

  96. So glad you like this dear Kamini – but, come back with your hubby’s feedback too – you sure will be popular with him when he opens his sandwich box at lunch time tomorrow (or at least I hope so). 🙂

  97. I have a confession to make – I couldn’t wait for him to try it, so I served it for dinner last night on some grilled sourdough along with roasted asparagus! His words, and I quote – “She is a genius. Tell her she has hit it out of the ballpark!”. 🙂
    Am whipping up another batch today for his lunch tomorrow…..

  98. Ha, ha, Kamini, you must be his favourite person right now and am so happy for both of you – you presented him with a culinary surprise which he totally embraced and that you both love, well, win-win and bon appetite again and again to you both. Kudos to you for making and sharing this ! (do try my other ‘egg’ recipes at some point, ‘what? more egg treats ? that’s right). 🙂

  99. Kamini, I very rarely post up a comment from my blog onto my FB recipe page, but I just like yours so much not only because it’s positive (all the comments I receive are, but yours is so spontaneous and dynamic that I wish to share it, and it’s good for others to see, share ane enjoy ! ). 🙂

  100. Michael (from Facebook)

    Shared on Facebook (and bookmarked the webpage)! 🙂

    There’s nothing like a good egg salad sandwich, and it was ingenious of you to create this Vegan version of one! With all of these Vegan “egg” recipes constantly coming out, the use of real eggs will soon become totally unjustified and obsolete! 🙂

  101. Thanks there Michael, yes, I have been cracking it with the eggs for the first time in the history of veganism, and by that I mean the eggs are tasting super and the feedback is exemplary. Best your way and thanks always for sharing 🙂

  102. Have been waiting with bated breath for the last of my ingredients to arrive…..and the mashed potato came today!!! Hooray!! Well worth the wait…..although I am afraid the 1-2 hrs fridge time was too much to bear and I scoffed it straight away! I’ll try to be patient next time. Totally delicious….you are a genius!! Thank You X

  103. You are gods gift to humanity and the animals Miriam. Thank you 🙂

  104. Thanks there dear Ant, I do hope you enjoy this, and my many other egg recipes too ! That’s so kind of you. 🙂

  105. Amanda dear, you really put a huge smile on my face with your wonderfully animated comment/feedback – I just tried to imagine your enthusiasm whilst making this and just wanting to wolf it down and taste it all. I am so glad you made it and enjoyed it and I very much look forward to your future comment on my blog (I’m not sure if you saw my vegan fried ‘eggs’) but now you have the ingredients, it might just be worth your while, and they’re great on toast with a cup of tea. 🙂

  106. I have been wanting to try this for weeks but found Kala Namek a little hard to source, after opening the lid and having a whiff I was pretty skeptical of what it would taste like. but OH MY, it is fantastic! and so easy to make and well worth it, tastes just like egg, I kid you not!

  107. Kim Hi there and thanks so much for your feedback on this recipe ! I am delighted that you love it and I will at some point publish your comment ! Best wishes your way ! 🙂

  108. This was a big hit with my non vegan friend who is quite critical of “mock” vegan food.
    In answer to her “why would you want to imitate the foods you choose not to eat” a simple I love food, but choose to eat a cruelty free diet put a rather abrupt end to that discussion ! My only little problem is that I don’t use salt, and it takes a little
    getting used to the salty taste but for others this is not even noticeable. Thanks for all your creative recipes and I can’t wait for your cookbook .

  109. That’s great news Laila, how good of you to make this for your friend. I love making the batch and then putting it in an airtight container in the fridge and using it up over a few days on toast – with a smoothie or fruit juice it’s awesome and makes an entire meal. Thank you for your interest in my cookbook, how kind ! 🙂

  110. Finally made this, and we all LOVED it, and will defnitely start making this regularly. One question: when you say “make up the instant potato mix”, do I follow the recipe for this on the box? Which is difficult, because it only lists quantities of 1/2 cup etc. Hard to translate to 2Tbsp. And is the 7 Tbsp hot water in addition to the hot water needed to make up the mashed potato mix? I’ve tried it both ways, still taste good, but different consistencies….for eg how many Tbsp in 1/3 cup????

  111. Sandy Hi and so glad you made and enjoyed it. 7 Tbs of water is how much you will need with any dried mash – if it’s a little too thick add a little more. Think hard boiled ‘egg’ yolk and you will feel when the consistency is as you like it whilst you are mixing. You will get used to this and a little trick would be to count how many TBsp you are adding and make a note for the next time. It’s as simple as that, no hard rules since the consistency preferred may vary a little and the dried mash may come in powder of flake form, so the measurements I gave for the water is a guide, often times I add a couple of Tbsp more when I make it, so don’t worry, it’s a minor detail that is easy to overcome. Hope you keep on enjoying it for many years to come ! 🙂

  112. 🙂 No luck making this. I ordered the Potato flakes from IHerb and needed at least 4 tabs to give it some consistency. The black salt I had, made the mix after adding the turmeric, turn green. Maybe I will try again another day. P.S. Black Salt is not necessarily Kala Namak which has also been called “black salt”!!

  113. Hi Maraika. Sounds really weird what happened there in your kitchen. I work with colours as an artist and the only way that green can be created is if there is blue somewhere that mixes with the yellow (turmeric) – how very odd. I think I would use another type of potato if I were you, and even normal sea salt will do the trick believe me. I have made this on countless occasions and it’s always worked through and through without a problem. Use LESS turmeric next time (I find that sometimes they vary in the colour they omit, strange but true, so use less of the one you have). Don’t give up on it, as it’s not you or the recipe, it’s something in the ingredients that you have. Make the potato mix first until you get the correct consistency, then add the rest with caution. It’ll work in the same way it worked for everybody else on this recipe post, hope these tips work for you. Good luck. 🙂

  114. All I can say is wow! I just had this for breakfast and it is totally delicious! Taste so much like egg, that if I didn’t see myself put everything together I would think it is! This is soo yummy, I cannot wait to have it time and time again. Thank you Miriam for being a culinary genius! You make delicious recipes, I want to try them all! 🙂

  115. How very, very kind of you dear Heidi. I have to agree that it tastes like eggs but is all plant based ! Do try my ‘fried eggs’ at some point too, for breakfast on toast with some beans perhaps. Best your way and enjoy most of all ! 🙂

  116. Hi – I was wondering if there was a substitute for the turmeric? My yolk came out very mustard coloured, not lovely and yellow like yours – and although I only used the amount you suggested I could strongly taste the turmeric (a taste I am not overly keen on to be honest). This is a great site by the way. 🙂

  117. Hi Laura – I would use half the amount of turmeric. I have found that some turmeric has yielded more flavour and colour than other times – I can’t answer why, but if you want to solve the problem, half should do it from what you have said.

  118. I’ve been staring at this recipe and photo since I first noticed it a while ago. Today I finally made it. Absolutely stellar, thank you for such a wonderful recipe. Been vegan for decades. Used to enjoy egg salad, but didn’t really even remember what it tasted like. This brought back some memories, and mercifully is cruelty free. Thank you so much.

  119. Hi Jen, I am very happy to have your feedback ! Well done for making it, and the great thing is this can be made again and again over time ! 🙂

  120. The Edward’s Potatoes have onion powder in them.

  121. Lisa Hi, thanks for dropping by here. I am so sorry about this. I knew it was vegan but not with onion powder. Personally I love onion flavour and with potato it’s great, since it’s in a sandwich and often times salad sandwiches include onion, so you might just be able to ‘cheat’ yourself through this one, it’s up to you ! 🙂

  122. i’m nervous of the nutritional yeast! I’ve only been vegan 6 months despite being vegetarian most of my life. I attempted a vegan risotto with nutritional yeast and it was vile. Is the nutritional yeast necessary as I would love to try this. The smell of the yeast now really revolts me now!

  123. Jennifer Hi – I don’t know what brand of nutritional yeast you have, but I buy the Engivita – Marigold brand, it’s delicious, follow my recipe and use a tiny bit less if you wish, BUT it can’t be made without it. Somehow you are going to have to let go of that risotto you once had – that didn’t work for you, but this is very, very different and the context of eating this especially because it’s a cold dish recipe will work well, see other comments if you wish – total success. Let me know how it goes, take it easy with the turmeric, use a little less than I suggest, so that you keep the flavours mild to start with. Enjoy !

  124. Chrissy from Canada

    How did you get the Yolk mixture to be such a rich yellow color?

  125. Yes, correct, the turmeric Chrissy. Hope you enjoy it – let me know how it goes. 🙂

  126. Chrissy from Canada

    It went AWESOME! Thank you for the recipe.

  127. That’s great news Chrissy, glad you enjoyed it ! 🙂

  128. I live in USA and made this with Edward&Sons potato flakes and Ener-G egg replacer. It’s fantastic, but the yield is so small! There are five in my family and I wanted lots of leftovers so I QUADRUPLED the recipe. The amount I ended up with is only enough for about four sandwiches–maybe less if they are piled high like the pic. Just FYI. 🙂

  129. Hi there Liz, so glad you enjoyed it – the Ener-G egg replacer is the equivalent to the Orgram I use, so it seems to have worked fine for you. Portion size is very subjective, depending on appetite, and what one is accustomed to, that is why I rarely give portion sizes, because every body has their own idea of what a portion size is to them personally, what fills one person doesn’t begin to fill the next person :). Great thing is this recipe really works, so portions for next time you or anybody can take note of what suits them and/or their families best. It’s the first time a person mentioned portion size on this recipe – I think that most people have been in awe of the taste. 🙂

  130. Made this today for me and my 2 daughters…we loved it! I had to use a little more potato flakes to get it to the right texture. But YES, the taste was spot on! I kept feeling guilty…I had to keep reminding myself it wasn’t really eggs 🙂

  131. Portia that is super awesome news. The potato flakes vary from one brand to the next, but it’s all done with some degree of ‘feel’ so glad it worked out and yes, it’s too eggy to be true, but totally cruelty and cholesterol free ! Best your way in the meantime ! 🙂

  132. Morgan Griffith

    I am definitely going to make this. I have missed egg salad sandwiches. I enjoyed reading the positive comments and suggestions for additions to add to the sandwich. Definitely a keeper recipe. I have some friends that think vegan food has got to be horrible. I want them to try this.

  133. Sounds awesome Morgan and would love your feedback on it as and when ! Cheers !

  134. The photos and recipe caught my eye – – but the comments from the people who’ve made this have convinced me! Now I need to get my hands on some black salt!

  135. You won’t regret this Annie. Be sure to get your favourite bread to serve it on (and to chill the mixture before serving it). Do come back with YOUR comment as and when, and Enjoy ! 🙂

  136. Thanks (i think!)

    I was so excited to try this recipe, I went immediately on Amazon to order the items I didn’t have – like the black salt, the mashed potato powder, and the egg replacer. But while I was on there I found loads of other nice things I really need in my life and suddenly the bill was £70!

    Lol….this better be good Miriam! Xx

  137. Ha, ha, the eggs themselves are not going to cost you anything like that dear Cherie, so from that front worry not, plus you are going to have enough stock to last a long time, and into the bargain as you have seen from the reviews it is a much loved and must keep recipe, really for a lifetime. You take care and let me know how it all goes as and when. You have something wonderful to look forward to apart from your other purchases. 🙂

  138. I used generic dried mashed potato flakes. The water-to-potato ratio was completely off…it was runny so kept adding potato until it looked like yours, which ended up being 1:1 ratio to the water. I kept making adjustments and finally ended up with a very tasty egg salad…added celery and onion too. It was delish.

  139. Helen Hi there. The ratio of egg versus water that I have given does not apply per verbatim because the potatoes we have access to differ in how much water they absorb – it’s a small detail, but an important one and should be adapted in the way you have, you have to see, stir and feel the consistency, but it’s easy enough to get it right once you make it the 1st time round and make note, as is the case with you 1 to 1 ration, you will remember this simple detail agan and again and every time you are going to be eating a treat you enjoy – so glad you enjoyed my recipe Helen, may you enjoy it for a lifetime ! Cheers.

  140. This is the 1st recipe i have made from here so far….prev just lots of drooling…and it is wonderful. Thankyou

  141. I am delighted you have dropped by and so glad you made and enjoyed this Ruth, well done ! I look forward to your future commens on my blog and best wishes your way in the meantime ! 🙂

  142. This recipe keeps fooling everyone I make it for! Even when I bite into it I keep expecting to get that little “accidental egg shell crunch” that inevitably happened every time I made egg salad before going vegan. Fabulous Miriam!

  143. Somer thanks for that – I may well publish your wonderful comment with this recipe. I agree, it’s frightfully real, and great to know it’s cruelty and choleserol free. X Thank you.

  144. oh wow!! I used to LOVE egg mayo sandwiches. I really hope I can find all these ingredients in South Africa. This is going to be earmarked for a me-alone-at-home weekend for sure if I can find them. thanks Miriam!

  145. Hello,
    I have a technical question. What exactly is this Orgram Egg Replacer? I mean, what is in it? I am from Germany and they don’t sell it here (as far as I know). Normally I use Soy-Flour to replace eggs. Would that work with this recipe as well?
    Greetings from Germany

  146. Miriam I love your site and your recipes and can’t wait to make this egg salad (as we call it here in the States)! I have one question – do you ever post the nutritional content of your recipes?

    Thanks for sharing all this goodness with us!

  147. Flly Hi and so glad you love my site. I don’t have the nutritional content listed – sorry to disappoint you ! 🙁 Hope you continue to enjoy my recipes though ! Cheers ! 🙂

  148. I can’t wait to try this! I have everything except the potato flakes, which I am strongly considering ordering online with the link you’ve listed. It will work out to be about $10 Aussie dollars including postage, which isn’t too bad and considering all the amazing comments sounds like it will be worth it! It’s just the waiting, ha ha! 🙁
    One question I do have is about the tofu. What’s the difference between firm silken tofu, silken tofu and firm tofu? In Australia we only really have firm tofu OR silken tofu, not firm siken tofu, so… which one would you suggest? I use firm tofu when I make scrambled eggs. P.S. Have added the Organ link on our recipe so thanks for that Angie.

  149. Angie Hi. Both tofu’s will work well, so either of them are ideal. Meantime here is a link for you (there is little difference between the two so don’t worry use what you have and refrigerate it before use). Hope this helps and let me know how this goes. The potato flakes are a great investment as they will last for a while). After all if you were not vegan and using eggs themselves, they still cost. Enjoy ! 🙂

  150. Wow dying to try this. I have to hand it to you guys, you’re incredibly creative.

  151. Thanks Natalie, let me know how it goes and Enjoy ! 🙂

  152. Great recipe! and tastes exactly like real egg salad!

    For those living in Sydney, Australia potato flakes and black salt are available from the Fiji Market on King Street in Newtown.

    As a quick “cheats” recipe I found you can skip the potato and just add all the ingredients to the crumbled tofu.

    Thanks Miriam!

  153. So glad you enjoyed my egg salad sandwich Justin and thanks for the tip for people who live in Australia ! I look forward to your future comments on my blog 🙂

  154. Pingback: 6 Ultimate Vegan Sandwiches, Part I | Healthy Body Budget

  155. Made this again last night after finally discovering a decent vegan mayonnaise and it is great, especially that eggie smell when you add the water. Thanks

  156. Lauri Hi there, that’s awesome, please share with us the mayo you discovered by giving us the link to it please, thanks ! 🙂

  157. Pingback: A Vegan ‘Egg’ Sandwich? Never Say Never! | The Helpful Vegan

  158. Great pic and glad you and your husband enjoyed it ! 🙂

  159. This looks wonderful. Do you by chance know the calorie content?

  160. Edith Hi there. I wouldn’t have a clue about the calorie content of this – I don’t calorie count, but rely mostly on portion size and making sure that the majority of what I eat is healthy and fresh. That said, I do treat myself to a recipe of this ilk every few weeks, it’s a fantastic treat ! Hope you make and enjoy it, be sure to serve with your favourite bread – if you are calorie counting or on a weight loss programme, remember you can serve this filling on one slice of bread (and not 2) top with avocado and thinly sliced tomatoes and cucumber – a high protein plant based treat with lots of colour and salad nutrients ! Cheers.

  161. Hello Miriam,
    I commented way back in July last year about wanting to try this but not being able to get the Bob’s Red Mill brand Potato Flakes anywhere. Not long after posting this, Bob’s Red Mill brand products became available in Australia. Everything it seemed, except the Potato Flakes! I searched and searched lots of stores then eventually gave up.

    I’ve just come back from a holiday in the US and funnily enough this list of recipe ingredients was on my list of things to buy while in the US. Surely I was going to find Bob’s Red Mill brand Potato Flakes in US stores?! But no… every single place I tried carried Bob’s Red Mill but never the Flakes. I was beginning to wonder if they’d stopped making them?
    Anyway – long story short, now I’ve returned home I have just finally bit the bullet and purchased some online via
    Can’t wait to finally try this recipe!! 🙂

  162. Hi Angie, hope it all went well after all that effort ! – let me know what you think and hope you enjoyed it. 🙂

  163. Pingback: Vegan Egg Substitute - WildDonna

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  165. Thanks for these recipes, I can not wait to try some of them, they look amazing, do you have a plain scrambled egg recipe at all? could this be turned into scramble if I put it in a pan for a bit and left out the mayo?

  166. Hi there Leanne and welcome to my blog. I think you will like this scramble – by all means omit the mushrooms, otherwise it may be what you’re looking for. It’s versatile and can be eaten with any grilled or fried veggies or on toast for a great snack or breakfast. Enjoy !

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  168. I don’t know what this is all about, other than and suffice it to say that plants do not possess a CNS (central nervous system).

  169. Pingback: 10 ingredients to a Vegan Egg Salad sandwich so good it will fool the most diehard meat eaters! | Very Vegan Recipes

  170. Hey Miriam,

    I never saw your Blog before, however, I have your cookbook. I just stumbled upon your site after finding these awesome recipes for eggs**. I cant wait to try these as I just found firm silken tofu here, finally!! Thanks for posting such creative and inspiring recipes!! xo

  171. Hope you enjoy the result Heaher – cheers your way ! 🙂

  172. Pingback: Totally Yolked Vegan Potato Salad | Chef Tanya

  173. 🙂

  174. I just made this and can’t wait to try it. I have left over tofu that I’m not sure if I use up in 2 days. I was wondering if I could make a bigger patch of this egg salad and freeze it?

  175. Trish Hi there – I usually make tofu scramble with the remaining tofu. I am not sure whether the egg mayo mixture would freeze well, as I have not tried to do so myself. It keeps in the fridge for several days though. Hope this helps.

  176. thank you for the tip, Miriam. I’ll be making another patch of it today, I ate the whole thing yesterday – it was delicious. I have another go-to for a quick lunch. It was so easy and quick to prepare. definitely a wonderful recipe

  177. That’s awesome Trish and so glad you are enjoying this ! 🙂

  178. I just made this egg salad and it was sooooo delicious! Thanks for sharing it 🙂 I have missed egg salad since becoming vegan. I can’t wait to try it on unsuspecting omnivores 😀

  179. A great idea indeed Gisella – many have served it up to omnivores and they love it too. So glad you enjoyed it ! Look forward to your future comments on my blog – cheers ! 🙂

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  182. I’m not a vegan but I know a child who has egg and dairy allergies. Made this for her and tried it myself. I was really surprised, it tastes exactly like egg mayonnaise.

    Thank you so much.

  183. So glad you made and enjoyed it dear Susan, and hope you enjoy many more recipes from my blog. I have quiches etc which are all egg free – check them out here :

  184. THANKS! THANKS!THANKS! I am an egg lover and now I can be a vegan with my only worry solved thanks to you. I really appreciate your efforts. Thanks again!!

  185. Great news Paola. BTW here is my brand new YouTube Channel for you to subscribe to if you wish (I will be posting up weekly and you can receive notifications of the recipes too) 🙂

  186. Can this be frozen if made in bulk? Has anyone tried? Just because will only ever be myself to eat and ingredients expensive and dont want to be wasteful. I appreciate this is many years after your recipe was written. ??

  187. Can this recipe be frozen?
    I will only make for myself to eat and because ingredients are quite pricey and also because im trying to be less wasteful. I appreciate this is from 2013.

  188. I have never frozen it Tigerlilley – but you could try and see what happens. Check if the kala namak salt is still yielding the egg flavour, and how the consistency has remained. The mix should keep in the fridge (air tight and covered) for a few days, so you could make up some and freeze some of it and see the result.

  189. I have never frozen it Tigerlilley – but you could try and see what happens. Check if the kala namak salt is still yielding the egg flavour, and how the consistency has remained. The mix should keep in the fridge (air tight and covered) for a few days, so you could make up some and freeze some of it and see the result.

  190. Seems so easy to make Miriam… Definitely worth a try!!!! Keep your lovely ideas Coming Miriam!!!

  191. Hi Marie and welcome here. Thanks for your kind words. Look forward to your future comments on my blog !


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