Whether you are plant-based or maybe just allergic to eggs, these Vegan Deviled Eggs are perfect to curb your craving.
There are many vegan egg substitutes out there with scrambled tofu probably being the most popular one. But sometimes you just crave the nostalgic texture of a hardboiled egg, you know?
Maybe you’re vegetarian and are thinking: “Why shouldn’t I just eat an organic, free-range egg instead?”
I wrote about this in my Incredibly Authentic Vegan Fried Egg recipe, if you’re interested in why vegan egg substitutes are the more ethical choice, save this one to read later!
Easter is approaching and with it my favorite Austrian holiday tradition: Osterjause.
You can imagine Austrian Osterjause as a festive charcuterie board filled with hard-boiled eggs (traditionally with their shells dyed red or with colorful designs on it), a ton of “Weichfleisch” (Consecrated meat slices), cheese, pickles, freshly grated horseradish, and Osterbrot (Sweet, milky bread, similar to brioche).
I always loved this old catholic tradition and over time I’ve found some amazing vegan substitutes, that give me the same taste without causing harm to animals. These vegan deviled eggs are a staple of our vegan Osterjause each year!
Equipment
If you only want the taste and texture or prefer avantgarde square eggs, you can use any other mold you already have at home.
Special Ingredients
If you’re an eggs-perienced vegan (sorry), you probably already have these two in your pantry:
- Agar-Agar: A seaweed-based gelatin substitute. You can find it at any organic market or health food store and usually even larger supermarkets. Or order online here!
- Kala Namak or Indian black salt: A sulphuric salt that adds a very authentic eggy taste to any dish. It’s a great pantry staple for vegans! I love to add it to fried rice, tofu scramble, or even my sensational vegan fried eggs.
You can get it at some organic supermarkets and at DM in Austria. Or order online here!
Vegan Deviled Eggs Recipe
Vegan Deviled Eggs
Ingredients
"Egg"
- 400 g Silken Tofu
- 2 Tbsp Agar Agar
- ½ tsp Kala Namak
Filling
- 150 g Firm Tofu
- 2 Tbsp Vegan Mayonaise
- 1 Tbsp Mustard
- ½ Tbsp Apple Cider Vinegar
- 1 tsp Kala Namak
- ½ tsp Tumeric
Instructions
Eggs
- Blend the silken tofu, agar-agar and Kala Namak until smooth. Add a tablespoon of water or two if needed (depends on how soft your tofu is)
- Add to a saucepan and scoop off any excess foam at the surface with a small sieve or (slotted) spoon.
- Simmer over medium heat stirring constantly for about 3-5 minutes until slightly thickened.
- Fill into egg-shaped moulds and let cool for 30-60 minutes until completely set.
Filling
- In the meantime prepare the filling by blending all the ingredients, adding a tablespoon of water at a time until a smooth paste is achieved.
- Set aside.
Assembly
- Optional: Fill the filling in a piping bag with a star tip.
- Carfully take the egg shapes out of the mold and use a teaspoon or melon baller to scoop out a hole for the filling.
- Pipe or spoon the filling into the whole and garnish with fresh herbs, edible flowers or paprika.
Notes
If you like vegan “Egg” recipes, also check out my incredibly authentic vegan fried egg!
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