Egg salad is popular in many kitchens. The mixture of hard-cooked eggs, a creamy dressing, perhaps some finely chopped vegetables and/or herbs, and one’s seasonings of choice is filled with nostalgia.

With the rising cost of eggs, there has never been a better time to explore delicious, budget-friendly alternatives. Tofu is not only more affordable but also easier to use and packed with health ...

The salad must be refrigerated for at least 1 hour before serving. Refrigerate in an airtight container for up to 4 days. Kala namak (black salt) can be found in Indian markets, natural foods stores, ...

Use tofu, vegan mayo and turmeric to simulate the taste, texture and color of a traditional egg salad minus the eggs. The first consideration is the texture. For an egg salad, it needs to be chunky ...