Vegan Devilled Eggs

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:

  1. Egg Shaped Mold

  2. Melon Baller

  3. 1B Wilton Tip

  4. Pastry Bag

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.

Notes

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.

vegan devilled eggs

Egg Mixture

  • 2 cups almond milk

  • 3 tbsp agar agar flakes or 1 1/2 tsp powder

  • simmer for 4 minutes

  • 1/4 tsp black salt

Yolk Mixture

  • 1 can chickpeas, without liquid

  • 1/2 tsp yellow mustard

  • 1/2 tsp dijon mustard

  • 3 tbsp mayo

  • salt to taste

  • 1/2 tsp black salt

  • dash of nutritional yest

  • pink of garlic granules

  • 1/2 tsp turmeric

  • 2 tbsp of grapeseed oil

  • 1 tsp white vinegar

  • little bit of water for a more fluid consistency– eye it!

INSTRUCTIONS

  1. Add all the deviled egg ingredients into a high speed blender, then blend until smooth, approx 3 minutes.

  2. Insert ‘yolk’ mixture into a pastry bag with a piper, and let sit in the refrigerator for 20 minutes.

  3. Bring the almond milk and agar agar to a boil, whisking continuously for 3-4 minutes as the agar agar dissolved. Add the black salt at the end, then turn off the heat and fill the egg mold with the liquid.

  4. Refrigerate for 45 minutes to an hour.

  5. Carve out a hole at the base for the yolk using a knife or melon baller then fill-in the hole with the ‘yolk’ piper bag.

  6. Garnish with paprika and chives!


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