Photo of Mayo-Free Egg Salad by WW

Mayo-Free Egg Salad

Total Time
15 min
15 min
Looking for a lighter version of egg salad that doesn’t sacrifice flavor? This mayo-free version utilizes silken tofu and mustard to add creaminess and richness while keeping calories in check. Serve this on toasted bread, wrapped in a crisp lettuce leaf, or served over salad for a quick lunch or as an easy side dish—it takes just 15 minutes to prepare. To make hard-boiled eggs, place the eggs in a saucepan, cover with water by 1 inch, and then bring to a boil over medium heat. When the water reaches a boil, cover the pan, and remove from the heat. Let the eggs sit in the water for 15 minutes. Run the eggs under cool water to stop them from overcooking, and then peel and prepare.


Silken tofu

4 oz


2 tsp, stone ground-variety

Kosher salt

½ tsp

Black pepper

¼ tsp

Cayenne pepper

1 pinch(es)

Hard boiled eggs

4 item(s), large, chopped

Uncooked celery

3 Tbsp, minced

Uncooked carrot(s)

3 Tbsp, minced

Uncooked onion(s)

3 Tbsp, chopped, or minced


2 Tbsp, chopped


  1. Puree tofu, mustard, salt, black pepper, and cayenne pepper in a blender or small food processor. Combine egg, celery, carrot, and onion in a medium bowl.
  2. Spoon tofu mixture over egg mixture and toss to coat; fold in chives.
  3. Serving size: 1/3 cup