Vegan Deviled Eggs
Updated: Apr 12, 2020
I ate my fair share of deviled eggs when I was vegetarian, so I wanted to make a vegan version that was delicious and without cruelty to chickens. These even impressed my non-vegan friends and family! You can also watch the video of me making them HERE!
For the "egg whites" 2 cups unsweetened almond milk 2 teaspoons agar powder 1/4 teaspoon black salt
For the "yolk" 3 medium sized potatoes 1/2 cup vegan mayo (add more 1 tablespoon at a time, if needed) 1 & 1/2 teaspoons dijon mustard 1 teaspoon turmeric 1/4 + 1/8 teaspoon black salt 1/4 + 1/8 teaspoon salt
Optional to sprinkle on top black pepper cayenne pepper paprika salt dill
You're going to need some sort of egg mold for this recipe to give your vegan eggs that egg shape! Make sure you have enough for 24 "egg" halves for this recipe.
-Start making the egg whites by adding almond milk to a pan and whisking in the agar powder.
-Add pan to burner and turn the heat up to just over medium.
-Once the mixture starts bubbling, turn it down to a simmer and whisk constantly for 5 minutes.
-Whisk 1/4 teaspoon of black salt into the mixture and then turn the heat off.
-Immediately start spooning the mixture into the egg molds using a tablespoon measuring spoon. I probably did about 1 & 1/2 tablespoons of the mixture in each one and got 21 halves.
-Transfer your egg whites to the fridge to firm up (at least 30 minutes) while you make the yolk.
-Peel, chop, and then boil the potatoes.
-Mash them up in a bowl and then add the mayo, dijon mustard, turmeric, salt, and black salt.
-Mix it all up and if the mixture is too stiff add a bit more mayo until the desired consistency is reached, but be careful not to over mix it or it'll get kind of starchy/gummy.
-Put yolk mixture in the fridge to chill.
-Once both parts are cooled you can add a spoonful of the yolk right onto the whites or you can use a 1/2 teaspoon measuring spoon and scoop out little holes for the yolk.
-Season with whatever spices you desire!
If you scoop out the the whites, save them and then add them to the leftover yolk mixture for an egg salad!