Vegan Deviled Eggs

Yes – these really are vegan, and they really do taste like delicious deviled eggs!

Before I stopped eating eggs, I could very easily eat a whole plate of my dad’s homemade deviled eggs. They’re always the star of Easter, and I did not want to live without them! These vegan deviled eggs taste and look exactly the same. Honestly, it’s kind of freaky!! If you’re serving these along with real deviled eggs, make sure to label them. And then skip the real ones next time – you and your guests will be amazed! Bonus: it seems like these would be complicated to make, but the process is very simple.

Ingredients:

Whites

• 2 cups plain, unsweetened oat or almond milk
• 2 tsp agar agar powder (plant based gelatin)
• 1/4 tsp kala namak (black salt)

Yolks

• 8 oz extra firm tofu
• 1/4 cup vegan mayonnaise
• 2 tbsp vegetable oil
• 1 tbsp dijon mustard
• 1 tsp white wine vinegar
• 3/4 tsp kala namak (black salt)
• 1/2 tsp ground sea salt
• 1/2 tsp turmeric
• 1/4 tsp ground black pepper
• paprika, for garnish

Method:

• Combine all of the “whites” ingredients in a small saucepan.
• Bring to a boil, remove from heat, and pour into egg molds. Keep a close eye on the mixture as it’s heating up, it will bubble over quickly once it starts to boil.
• Refrigerate for 35 minutes.

• Combine all of the “yolks” ingredients (minus the paprika) in a food processor and process until smooth. Taste and adjust flavors as desired.
• Using a small spoon, gently scoop a yolk crater out of each egg white.

• Scoop some yolk into each egg white and top with paprika. Enjoy & share!

Vegan Deviled Eggs

These look and taste just like the deviled eggs I used to eat! So much so that I strongly suggest labeling these if they'll be near non-vegan deviled eggs! 😆

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Prep Time 20 minutes mins

Resting Time 35 minutes mins

Total Time 55 minutes mins

Course Appetizer

Servings 12

Calories 68 kcal

Ingredients

  

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Whites

• 2 cup plant milk plain, unsweetened
• 2 tsp agar agar powder (plant based gelatin)
• 1/4 tsp kala namak (black salt)

Yolks

• 8 oz extra firm tofu
• 1/4 cup vegan mayonnaise
• 2 tbsp vegetable oil
• 1 tbsp dijon mustard
• 1 tsp white wine vinegar
• 3/4 tsp kala namak (black salt)
• 1/2 tsp ground sea salt
• 1/2 tsp turmeric
• 1/4 tsp ground black pepper
• paprika for garnish

Instructions

 

• Combine all of the "whites" ingredients in a small saucepan.
• Bring to a boil, remove from heat, and pour into egg molds. Keep a close eye on the mixture as it's heating up, it will bubble over quickly once it starts to boil.
• Refrigerate for 35 minutes.
• Combine all of the "yolks" ingredients (minus the paprika) in a food processor and process until smooth. Taste and adjust flavors as desired.
• Using a small spoon, gently scoop a yolk crater out of each egg white.
• Scoop some yolk into each egg white and top with paprika. Enjoy & share!

Nutrition

Calories: 68kcalCarbohydrates: 1gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 397mgPotassium: 34mgFiber: 0.2gSugar: 0.2gVitamin A: 1IUVitamin C: 0.03mgCalcium: 57mgIron: 0.3mg

Tried this recipe?Let us know how it was!