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! 😆
Ingredients
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!