Easter ‘Egg’ Salad

Growing up we always had ham and deviled eggs on Easter. I loved both but really loved those darn deviled eggs! Admittedly so, I actually miss them a bit. There was something rather addicting about them and you could never just have one! D and I no longer eat most of the ingredients that go into Deviled Eggs but I still wanted to do something symbolic of my youth and I remember having something similar before, I came up with my own version.

With a little tweaking  I came up with the most delicious faux egg salad recipe that tastes just like the real thing! If you don’t believe me, even D’s parents agreed and wanted the recipe! The longer the salad sat in the refrigerator the better it got too!

So what is the secret? Well, besides all the amazing spices that go into it, the big secret is pressed tofu! Pressed tofu? What is that? If  you shy away from eating tofu because you’ve only had the super moist, soggy kinds in the past, you HAVE to get a tofu press! This was the key to making much better tofu and we seriously always have tofu in the fridge pressing for future use.

Here is what it looks like and if you want one for yourself, there is a direct link to amazon.com on the right hand side of this page at the bottom.

If you love tofu, your life will be better for getting this guy!~

Easter ‘Egg’ Salad

Here is what’s in it:

12 oz. package of pressed tofu (we usually press it overnight if we don’t already have one in the fridge pressing)

1/2 cup Veganaise or if you eat mayo, use that

4 Tbsp. yellow mustard or a stone ground mustard (start with less mustard and add to taste)

Add the following spice, start on the lite side and add more to taste:

Turmeric (for color, nutritional value, and taste)

Onion Powder

Garlic Powder

Curry Powder

Salt and Pepper

You can add the following as well chopped up:

Celery Stalk

Dill Pickles


Red Pepper

Garnish with chopped red pepper or paprika.

How to make (it’s pretty darn easy):

1. Crumble tofu in to a mixing bowl.

2. Add veganaise and spices, starting lite and adding more to taste.

3. Add whatever else you’d like to add such as celery and dill pickles and stir together with a fork. The fork will help break it down even further. You do want some chunky aspects to it so it has texture.

4. Either spread on crackers or scoop on lettuce or in a bowl and ENJOY!

I’m linked up here for Allergy Free Wednesday