Hello friend!
Let me begin by noting that I have chickens, so you may wonder why I am making egg-free egg salad.
I love eggs, and I loved them so much, along with dairy free cheese, and a few other guilty pleasures that I now have higher than it should be cholesterol.
When I do cook with eggs for our kids I use our hens entire egg. When I cook for my hubby and I, we are now using just the egg white and limiting ourselves to just a couple yolks per week.
We are huge foodies so it was a bit overwhelming at first when I realized the hidden fats in many of the foods I was making. With some trial and error, I began to find substitutes for some of our favorite foods and meals. I have yet to make a black bean burger that rivals a Big Mac, but I feel good. I feel satisfied when I eat, and I have been able to reduce my blood pressure medication as now it’s too low!
I personally am limiting my animal protein considerably as it for me was one area that was easy to reduce and I don’t miss it. I made pork tacos this week one night for dinner, and opting to not have the pork I used cooked quinoa for the “meat” in the taco. Topped with tomatillo sauce, lettuce, tomatoes and red onion they were amazing! Because I use a lot of lentils, beans, and tofu in my recipes along with whole grains like quinoa that are naturally high in protein, I don’t worry about my protein intake. We are still eating a lot of tilapia, salmon, tuna and limited shrimp (those little stinkers are high in cholesterol- who knew) so protein is not a concern.
Yesterday I was craving a big egg salad sandwich, I have seen this made with chickpeas, but I wanted the consistency to be like a chopped hard boiled egg.
I used half of a package of extra firm tofu, wrapping it in a clean towel and squeezing as much of the water out as I could. Some people have a tofu press but this system works just fine I have found.
I crumbled the tofu into a bowl, added my favorite egg salad ingredients and used it as filling with lettuce in a low carb spinach wrap.
I took a picture, sent it to my bestie, and she immediately asked for the recipe. So here my friend is how I am making my favorite egg salad, egg free. This will make one to two wraps or sandwiches:
Egg-free egg salad recipe
-1/4 to a third of a 16 ounce package of extra firm tofu, water removed as much as possible
-2 T diced red onion, 1 T Dijon mustard, 1 T olive oil mayo or Veganaise (for a vegan salad), 3 T. each pickle juice and chopped pickle or relish, pinch of salt, pepper and paprika to taste.
A quick stir to blend and this tastes wonderful as the filling for a wrap or sandwich, on crackers or sliced cucumbers too!
I just took the photos for the BEST lasagna I think we have ever made as well. It was meaty, cheesey, and GUESS WHAT it was completely plant based! I know what you are thinking, it must be lacking that gooey comforting lasagna taste, it was amazing and three teenage carnivore’s cleaned their plates asking for more. I will post this one soon, you will want to give it a try I promise you won’t be disappointed 🙂
Until next time friend, I hope this finds you starting a wonderful weekend and knowing how very much I appreciate your reading and following along!
Hugs, xx Tanya
21 Responses
This is such an eye-opening read! I can relate to the shock of discovering hidden fats in favorite foods. Your egg-free egg salad sounds like a brilliant idea. I’m curious, how did your family react to the quinoa “meat” in the tacos? And did they notice the difference in the egg salad? I’m also inspired to try reducing my animal protein. Any other tips on making the transition easier?
I love how you used extra-firm tofu to mimic the texture of chopped eggs—such a smart and tasty plant-based alternative. The combination of red onion, Dijon mustard, and pickle juice sounds delicious. I can’t wait to try this in a wrap or on some crisp cucumbers.
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This easy egg-free egg salad is not only delicious but also a great way to enjoy a classic dish without the eggs quordle
I used lettuce as a fresh sprunki, crunchy base and wrapped everything in a low-carb spinach wrap
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This egg-free egg salad recipe is intriguing! I’m always looking for healthy alternatives, especially with cholesterol concerns. It’s inspiring how you’ve adapted your diet while still enjoying delicious food. I appreciate the clear instructions. This reminds me of the strategic thinking you need in some io games, figuring out the best approach to achieve a goal.
Egg salad without the eggs is delicious and very attractive, you can replace the eggs with tofu. I find the combination very perfect and nutritious.
Interesting alternative! I’m always looking for heart-healthy swaps. Your experience with hidden fats is relatable. Have you tried experimenting with different textures to mimic the egg? Maybe firm tofu, crumbled and seasoned? To relax from cooking, I enjoy Block Blast —a fun, simple game. Thanks for sharing this!
I just learned about this salad, huh? If eggs are not available, tofu can be used in their place. I like it this way since I believe that adding eggs will make it taste fishy, which may not be to everyone’s taste. Granny 2 game.
This egg-free egg salad sounds amazing! I’m always looking for creative ways to reduce my cholesterol. I’m definitely gonna try this tofu recipe, and the plant-based lasagna sounds incredible! Thanks for sharing!
This salad is a great choice for those who are vegetarian or want to reduce their egg consumption. steal a brainrot
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I really admire how thoughtfully you’ve approached your health without giving up the joy of food—that is no small thing for foodies! The egg-free egg salad sounds absolutely genius, especially using tofu for that chopped-egg texture. I love how practical and realistic your swaps are, not “diet-y” at all. And reducing meds because your numbers improved? That’s amazing, Geometry Dash Lite
I’m glad you’re feeling inspired to try an egg-free lifestyle – my sister has started cutting down on animal protein too and swears by a community like baseball bros online for recipe suggestions and support, which has really helped her stick to it. She’s been experimenting with all sorts of plant-based ‘meats’ and is always excited to share new discoveries. I’d love to hear any other tips you might have for making the transition!
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Tofu scramble is way better for the texture anyway, quinoa just feels like soggy rice in tacos. My family would definitely call me out on that egg swap in a heartbeat.
What a refreshing approach to healthy eating! I really appreciate how you’ve tackled the challenge of reducing hidden fats while keeping meals enjoyable for your whole family. The tofu-based egg salad is such a clever solution—it maintains that satisfying texture without compromising on nutrition. Your transparency about the dietary transition and the actual health benefits you’ve experienced is inspiring and authentic.
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