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
Recipe by Baked In at https://www.baked-in.com/2013/03/25/vegan-deviled-eggs/