If you would have told me I’d be making and EATING deviled eggs a couple of months ago, I wouldn’t have believed you. It has been over 10 years since I’ve had these! I’ve tested this recipe on family, friends, and my neighbors– half of them are not vegan and could have been fooled to thinking they were eating real eggs.
Most exciting of all– you can enjoy these CHOLESTEROL FREE, plant-based deviled eggs to your hearts desire without compromising your health or chickens.
Not only that, these eggs are high in PROTEIN derived from its two main ingredients, garbanzo beans and almond milk.
Before you begin you will need to purchase an egg-shaped mold. I’ve included the link below to the exact one I have. Other useful tools I use for creating these beautiful deviled eggs are below:
Two other necessary ingredients you may not have in your pantry are kala namak (black salt) and agar agar flakes.
Black salt is a pungent black Himalayan salt. The sulfur compounds in the salt provide it with the distinctive smell and taste, which are ideal for emulating egg-like flavor. You can order it online or at most Indian grocery stores.
Agar Agar is a red algae. The gelling agents in agar are released when simmered or boiled, making it a wonderful plant-based substitute for gelatin.
I used fresh homemade almond milk (just almonds and water) for this recipe, but if you chose to use store-bought for convenience, just make sure it’s unsweetened original, not vanilla or any other flavor.
I prefer the visual presentation a Wilton tip gives, but you don’t have to use it or a pastry bag to fill the eggs. A spoon will do just fine.
A melon baller makes it easy to create holes in the egg whites, but you could also use a knife to carve a hole if you don’t have one on hand.