Vegan Deviled Eggs
Vegan deviled eggs so good you won't believe they are not made with real eggs. No chicks hurt in this recipe. Enjoy a springtime favorite, vegan style.
Servings 28 eggs
Calories 22kcal
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!
Video
Notes
Do not use too much mayonnaise or the mixture will be too thin and your filling will slide right off the tofu rounds. Take your time, less is more, until you get the right consistency.
If you do not have piping materials use a small spoon to top the rounds.
Don't have Himalayan black salt? Replace it with regular Himalayan salt and ground black peppper.