These Eggless Salad Pocket Sandwiches are a quick, 15-minute vegan spin on a classic egg salad sandwich, but wrapped up in soft, crustless pockets. They’re kid-approved, fun to make, and mess-free, making them perfect for lunchboxes, road trips, or grab-and-go fridge snacks.
This vegan egg salad sandwich feels classic but totally fits the plant-based vibe.
It’s creamy, a little tangy, and packs up like a dream. These pocket sandwiches are made Uncrustables-style - sealed, crustless, and perfect for little hands. I’ve made this on repeat when we’re burned out on PB&J pockets or just need something savory in the rotation. We love making them for picnics and when friends come over.
The eggless salad comes together fast, no stovetop needed. I like to serve it stuffed in crustless sandwich pockets (just like store-bought ones) for extra lunchbox fun. My kids enjoyed making these with me when they were young, and the sealers work really well.
It's part of my series of Trader Joe's school lunch ideas, where you will find recipes like my Easy Quinoa Fusilli Pasta Salad, Vegan Mac & Trees, and Nut Butter & Jelly Roll Ups, all easy to make and something the kids will enjoy eating.
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Why I Love This Recipe
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Tastes like egg salad, but it's egg-free
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Super quick to make - no cooking needed
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Made with simple, easy-to-find ingredients, whether you shop at Trader Joe’s or your regular grocery store, just like Chili & Mini Cornbread Munchables.
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Great for school lunches or snacks on the go
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Fun to make with a sealed sandwich cutter, which is fun and different
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Travels well for school lunches, picnics, long car rides, or poolside snacking
Ingredients
This is part of my series of easy school lunches using Trader Joe's ingredients, but feel free to use your favorite brands.
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Tofu: Look for silken tofu (the shelf-stable kind in a box or the kind in the refrigerated section). It creates that soft, creamy texture you want in an egg salad. Avoid extra firm unless you’re going for a chunkier version. Trader Joe’s doesn’t always carry silken tofu, but you can find it at most grocery stores or Asian markets.
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Kala Namak (Black Salt): Trader Joe's does not carry this, but if you have it or you drive by a Whole Foods, this gives the dish its “eggy” flavor thanks to its sulfur content. If you don’t have it, regular salt is fine, but if you really want that egg vibe, it’s worth getting.
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Vegan Mayo: I never met one that is not a dead ringer for the traditional. If you want to skip the mayo altogether, try using mashed avocado, hummus, or a simple olive oil and mustard combo for a creamy, mayo-free alternative.
See the printable recipe card for suggested quantities and a complete list of ingredients.
Variations
- Swap out some of the mayo for ½ a mashed Hass avocado.
- Add chopped fresh dill, chives, or parsley if the kiddos like it
- Stir in shredded carrots for extra crunch (You might already have shredded carrots on hand from other lunchbox favorites like the Mini Hummus & Veggie Pinwheels or the chopped red onions from the Easy Quinoa Fusilli Pasta Salad - that's good planning!)
- Instead of sandwich pockets, use the filling in a tortilla wrap, lettuce cups, or pita pocket.
How To Make No-Egg Salad Pockets
This eggless salad sandwich comes together in about 15 minutes. See the complete printable recipe card below for the details.
Step 1: After draining and pressing the firm tofu, drain the silken tofu as mush as possible to avoid a watery egg salad. Combine all the filling ingredients in a bowl.
Step 2: Smash with a large fork or potato masher, but leave some texture. Stir well with a spoon to combine all the ingredients.
Step 3: Place a few tablespoons of the filling in the center of a slice of bread.
Step 4: Place the other slice of bread on top and add the sealer. Press down firmly.
Step 5: Slide the cutter over the sealer and press down firmly. Turn it a little back and forth to get a smooth cut.
Step 6: Remove the crust with the cutter still on. Consider keeping the remaining bread to make croutons in the air fryer.
Step 7: Carefully remove the cutter.
Step 8: Create as many sandwiches as you want and have fun making them with the kids. You can store them in the fridge for 30 minutes for a cool sandwich treat.
Top Tips
- Don’t overfill. If using sandwich cutters, keep your filling in the center and don’t overload—it makes sealing easier and less messy.
- Use soft bread. It is easier to make into pockets than artisan-type breads.
- Don't discard the remaining parts of the bread after sealing. Use them to make Air Fryer Croutons!
Sandwich Sealer Tips & Tricks
These are the sandwich sealers I use for any sandwich pockets (Uncrustable style), and honestly, they work remarkably well.
The kids love using them too… maybe a little too much. I would run out of bread by Wednesday.
I stick to using the square and circular shapes since they take up most of the bread space, and I've never had any problems sealing a sandwich with them.
Here are some tips and tricks I suggest when using the sealers.
- Use soft, fresh bread. Stale or dry bread cracks. Use soft sandwich bread (white or soft wheat works best) that’s super fresh. These work better than dense artisan types and even sliced sourdough (it cracks miserably).
- Press the sealer down firmly to create an impression, then trim the crusts with the outer cutter by wiggling it back and forth slightly for a clean edge.
- Don’t overfill. Use a couple of small spoonfuls of filling and keep it toward the center. Too much spreads to the edges and prevents a proper seal.
- Chill to set. (Optional) You can pop them in the fridge or freezer for 10–15 minutes after sealing to help them hold their shape better, especially if you’re packing them for later.
Serving Suggestions
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In a Lunchbox: Pack with apple slices or grapes for a fresh, juicy side.
Add veggie sticks like carrots or cucumbers. Add a mini treat, such as Vegan DoubleTree Chocolate Chip Cookie or a few vegan chocolate chips. -
At Home: Serve the filling open-faced on toast with sliced tomatoes or avocado on top. Pair with a side of vegan soup such as Vegan Fideo Soup for a cozy meal.
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On the Go: Wrap them up in parchment and tuck them into a picnic basket with fruit and a drink. You can also stuff the filling into small pita pockets for a quick snack or a car trip.
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No-Egg Salad Sandwich FAQS
Yes! The eggless salad tastes even better after a few hours in the fridge. Just store it in an airtight container and enjoy within 3–4 days. Make the pocket fresh before eating.
If they are going to sit for a super long time, consider adding a layer of lettuce or spinach inside the sandwich to act as a moisture barrier, or pack the filling separately and assemble just before eating.
The best bread to use with a sandwich sealer and cutter is soft, fluffy sandwich bread—think classic white bread or soft whole wheat bread. These types of bread press and seal easily without cracking, making them ideal for creating Uncrustable-style pockets.
Skip dense, grainy, or crusty loaves like sourdough or seeded varieties, as they don’t seal well and often break apart.
Yes, you can skip the mayo and use mashed avocado, hummus, or a simple olive oil and mustard mix for a creamy, eggless salad alternative.
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Drop a comment and tell me how these No-Egg Salad Sandwiches turned out! Did you love it? Was it surprisingly edible? Or a full-on “I'll skip this one.” And if my directions helped (or didn’t), please let me know so I can continue to improve these recipes for you.
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Eggless Salad Pocket Sandwiches
Equipment
Ingredients
- ½ 16-ounce block firm tofu drained, pressed well & patted dry; I use Trader Joe’s Organic
- ½ 16-ounce block silken tofu I use Trader Joe's brand when they have it or the shelf stable one from Amazon
- ¼ cup celery finely diced
- ¼ cup red onions finely diced
- 2-3 tablespoons sweet pickle relish or chopped Kosher Dill Pickles
- 2 tablespoons vegan mayo adjust to taste
- 1 tablespoon yellow mustard or Dijon for a kick
- ½ teaspoon turmeric
- ½ teaspoon Kala Namak aka black salt, for an eggy flavor; Substitute with more salt
- salt & pepper to taste
- soft bread slices
Optional Add-Ins
- 1 teaspoon capers
- fresh dill
- 1 tablespoon TJ’s Green Goddess Seasoning Blend for herby vibes
Instructions
- Drain the Tofu: For firm tofu, press it between paper towels or a clean dish towel with a heavy pan on top for 10 minutes to remove excess water. For silken tofu, gently tip it out onto a towel-lined plate and let it sit for a few minutes—no pressing, just a light blot to avoid breaking it. This keeps your eggless salad from turning watery when it sits too long. While the tofu is being pressed, chop the red onions and celery into fine pieces.
- Make the Eggless Salad: In a medium bowl, roughly crumble the silken tofu and firm tofu. Add in celery, red onions, relish or chopped pickles, vegan mayo, mustard, turmeric, Kala Namak if using, and salt and pepper. Mash with a fork or masher until it resembles soft egg salad. Don’t overmix—you want soft curds that mimic chopped hard-boiled eggs. Mix with a spoon until creamy and well combined. Taste and adjust seasoning if needed.
- Make the Sandwich: Lay out two slices of sandwich bread on a clean surface. Spoon about 2-3 tablespoons of the eggless salad into the center of one bread slice. Be sure to keep the filling in a tight mound—don’t spread it out too far or it’ll interfere with sealing.
- Seal the Pocket: Place the second slice of bread on top. Use your sandwich sealer to press down firmly around the filling, sealing the edges. Now add the cutter. Press down and rock it back and forth a little to make a clean cut. Remove the outside of the bread and then remove the cutter and sealer.
- Pack & Enjoy: Serve immediately or store in an airtight container or lunchbox. They’re perfect for lunchboxes and can be made the night before.
Regi Pearce says
These sandwich pockets have been such a hit in our lunchboxes—fun shapes, no crust drama, and packed with plant-based goodness. Let me know if you give them a try or have a favorite filling combo!