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Vegan Deviled “Eggs”

Vegan Deviled Eggs | Baked In

Disclaimer: I am most definitely not a vegan, nor do I play one on TV, but I’ve been dying to try this recipe ever since I saw it over on Lagusta’s Luscious a few months ago. Of course it took me forever to get around to it, but now we’re coming up on Easter, so the timing is perfect. Holidays can be tough for vegans and vegetarians – most of the traditional holiday meals center around a big slab of meat, and Easter, of course, is all about eggs. I’ve seen lots of recipes for deviled egg substitutes, but this was the first one I’ve come across that really has the look – and, it turns out, the taste – down pat.

vegan deviled eggs

You won’t normally see recipes here that require special equipment or ingredients, but I will always make an exception when it’s worth your while – and these are. You’ll need two things to make these that you probably don’t have in your kitchen:

  • Kala Namak (Indian black salt) – this is a sulfurous mineral salt that is great for lending an eggy taste to vegan foods. I have not tried to make these without kala namak, and I don’t know that I would. I really think this is what gives these an authentic egg-like taste. If you live in a city and have an international or Indian grocery store near you, you should be able to find it there – otherwise, you can buy it online.
  • Agar agar powder – this is what sets up the egg “whites” and gives them that hard-boiled egg rubbery consistency. You need this – most Whole Foods stores carry it or you can buy it online.

Egg molds are optional – you can use ice cube trays or muffin tins or any other small container. I just like the egg molds because it gives that extra “HELLO I AM AN EGG NO REALLY, SERIOUSLY I’M AN EGG” feel. You can get these online or at crafts stores like Michael’s.

These couldn’t be more simple, once you have the necessary ingredients. It’s honestly as easy as bringing almond milk, kala namak and agar agar to a boil, pouring into egg molds, and waiting.

Put me in the fridge and I'mma do something crazy.

Put me in the fridge and I’mma do something crazy.

While you’re waiting, just whip up your “yolks.” You can also probably catch up on an episode of Parks and Rec, since the yolks take about 30 seconds to combine and buzz in a food processor. Then you just use a melon baller or a half-teaspoon to scoop a little hollow out of each egg white, the better to hold some more yolk.

egg whites

HOW FUN ARE THESE? Science, man. You just made vegan eggs. Now just pipe some pretty yolkage onto each white, sprinkle with paprika, and you’ve got a perfect vegan appetizer for Easter dinner, or for any cocktail party.

What just happened?!

Nor and I, who both eat real eggs, felt that this was a really, really legit facsimile, especially the “yolk.” If you’re vegan, have vegans coming over for Easter, or if you’re just feeling experimental, I highly recommend giving these a try. You’ll feel like a (very kind) mad scientist.

vegan deviled eggs

4.0 from 1 reviews

Vegan Deviled “Eggs”
 
Prep time
Total time
 
Egg-free deviled “eggs” for Easter or any other time!
Category: Appetizer
Yield: 24 “eggs”
Ingredients
“Whites”
  • 2 cups unsweetened, unflavored almond milk
  • 2 tsp agar agar powder
  • ¼ tsp kala namak (black salt)
“Yolks”
  • ½ lb extra firm tofu
  • 2 Tbsp vegan mayonnaise (I used Nayonaise)
  • 2 Tbsp vegetable oil
  • 2 tsp dijon mustard
  • 1 tsp white wine vinegar
  • ¾ tsp kosher or sea salt
  • ½ tsp kala namak (black salt)
  • ½ tsp turmeric
  • Freshly ground pepper to taste
  • Paprika, for garnish
Instructions
  1. Combine almond milk, agar agar, and kala namak in a small saucepan and whisk to combine. Bring to a boil. Remove from heat and pour into egg molds. Refrigerate for 30 minutes to allow to set.
  2. Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper in a food processor or blender. Blend 30 seconds or until smooth.
  3. Use a half-teaspoon or melon baller to scoop out a small circle from the inside of each egg half.
  4. Place the yolks in a piping bag fitted with a star tip. Fill each egg with yolk (alternatively, just use a spoon to scoop some yolk into each egg).
  5. Sprinkle with paprika and serve.
Nutrition Information
Calories: 29 Fat: 2g Carbohydrates: 1g Sugar: 0 Sodium: 31g Protein: 1g

Source: slightly adapted from Lagusta’s Luscious

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7 Responses to Vegan Deviled “Eggs”

  1. Anne says:

    I’m not vegan either, but those look really cool!

  2. Clare says:

    As an egg lover with an egg allergy… this recipe is very exciting! I can’t wait to try it!

  3. Megan says:

    I have seen these on Pinterest and they looks so intimidating!!! Good job on creating them yourself – I kind of now want to try them. I haven’t had a deviled egg in…5 years?

  4. veronica says:

    I made these last night and the “yolk” came out perfect, but the “white” was a little weird. For one it wasnt white. It was kinda brownish and separatey looking. Didnt look anything like the gorgeous ones in the picture. Also idk if I used too much agar, but they seemed kinda hard. My main complaint though is how the almond milk separates and looks grainy and brown. Idk if there are any ingredients that would be better or techniques or what?

    • Julie says:

      Hi Veronica – thanks for the feedback. I actually used almond milk for this because the original recipe said it was brighter and less grainy, and I had good results after testing several times. I hate to think that the brand of almond milk would make a difference, but if you want to let me know what kind you used, I’d be happy to try to replicate the problem you had and update the recipe accordingly if needed.

  5. Penny G. says:

    Would soy milk or another plant milk work? My son has a nut allergy. I want to make these for Easter this Sunday!

    • Julie says:

      Hi Penny – soy milk works fine. It doesn’t get the “white” quite as white in color but I haven’t found that it makes a difference in texture or taste. Good luck!

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