Craving a deviled egg? I know I am. Do you avoid eggs or prefer to consume less cholesterol? If you loved the texture and flavors of “real” deviled eggs this is the recipe for you. These vegan deviled eggs are so similar in flavor and texture of the “real” thing you’ll be pleasantly surprised. An easy recipe with a little cookie-cutter technique to get tofu to look like an egg. If you can use a cookie-cutter you are good to go. Other than that, easy peasy. If you’re skeptical I promise they won’t disappoint.
Ingredients
Cooking with Karen – easy recipe video
Deviled eggs, for me, are reminiscent of spring picnics, family gatherings, and tradition. Therefore, I needed to create a recipe that gave me those same warm memories. This was a tough recipe to pull off, but I was determined. It took many trials. First things first, what to replace the egg with?
Tofu makes the “egg”
The development of my vegan deviled eggs was quite a challenge. Moreover, how to create the “egg-type” flavor without the egg? Secondly, how to get the proper “egg” shape and the white of the egg? Thirdly, how to make them look like a classic deviled egg?
Key ingredients for that deviled “egg” flavor
- Himalayan Black Salt
- The official name is Kala Namak. Originally mined in India, Nepal, Pakistan, and Bangladesh.
- Primarily made up of Sodium Chloride and trace amounts of sodium sulfide, iron sulfide, hydrogen sulfide, and a few others.
- The sulfur compounds give it the “egg” taste.
- Hydrogen sulfide is the component that gives it the smell of an “egg.”
- Turmeric
- Native to Southeast Asia. Used in many Indian, Asian, and Thai cuisines.
- The root is part of the ginger family.
- Often used for gluten-free, vegan, vegetarian, plant-based and paleo diets.
- Yellow Mustard
- A common condiment used in many cuisines around the world.
- Yellow or brown mustard is made from the seed of a mustard plant.
- Many yellow mustards contain turmeric to give the mustard an even brighter color.
The texture and flavor of the tofu filling compared to the “real” egg filling is surprisingly similar. Cutting the tofu into an oval egg shape creates the look of an egg white. In addition, it is the perfect size and shape to pipe on the vegan filling. If you don’t have this shape you can use a circle, freehand with a knife, or any shape you desire.
Don’t have a piping bag? No worries. The easiest way to “pipe” the filling onto the “egg” slices is by cutting a small hole in one corner of a ziplock bag, plopping a pipping tip-in, and filling it up. No need to buy special piping bags, plastic bags work just as well!
My non-vegan friends were skeptical if I could pull off a vegan deviled egg. When I was questioned regarding the validity of my deviled eggs being vegan, I knew I had it.
Vegan deviled “egg” garish toppings
- Lime Zest
- Capers
- Paprika
- Diced Dill Pickles
Importantly, these vegan deviled eggs were one of the first recipes that launched me into my vegan recipe journey. Therefore, I hope your, family and friends enjoy this fun take on the traditional recipe.
These “eggs” are a must for picnics, family events, the perfect springtime snack. Who doesn’t love a little spring in the air?
In short, have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. ❤️ from VGFL.
Ingredients
- 1 package extra firm non-GMO tofu drained
- 1/4 -1/2 cup vegan mayonaise
- 1 tablespoon shallots diced
- 1/4 teaspoon turmeric
- 1 teaspoon yellow mustard
- 1 tablespoon fresh lime juice
- 1/4 tsp Himalayan black salt or coarse ground salt
Add after blended
- 1/4 cup dill pickles finely diced
Garnish
- 1/2 teaspoon paprika
- 2 tablespoons chives chopped
- 2 tablespoons capers optional
- 1-2 tablespoons lime zest optional
Instructions
- Drain tofu thoroughly.
- Cut thin sections of the tofu length wise
- Using 1 inch oval cutter, cut out egg shape from tofu. Save leftover tofu and place to the side.
- Place rounds on a cookie sheet or plate, cover, and place in the refrigerator for 30 minutes.
- Place excess tofu, mayonnaise, shallots, turmeric, mustard, soy sauce, lime juice and salt into food processor or blender. Blend until smooth.
- Fold in diced pickles.
- Place deviled egg mixture into piping bag with, or without, a piping tip.
- Remove tofu rounds from refrigerator, start piping mixture onto rounds.
- Top with paprika, chives, extra diced pickles, or capers.
- Serve and Enjoy!
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Kim mann
I can not believe this recipe it is amazing!! I put it out Super Bowl Sunday and nobody even knew it was vegan!! Everyone was very impressed to say the least. I love this website!