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Vegan Deviled Eggs

Prep Time15 mins
Cook Time5 mins
Cooling time30 mins
Total Time50 mins
Course: Appetizer, Breakfast, Snack
Cuisine: American, Austrian
Keyword: easter, party food, vegan egg
Servings: 12 Egg Halves



  • 400 g Silken Tofu
  • 2 Tbsp Agar Agar
  • ½ tsp Kala Namak


  • 150 g Firm Tofu
  • 2 Tbsp Vegan Mayonaise
  • 1 Tbsp Mustard
  • ½ Tbsp Apple Cider Vinegar
  • 1 tsp Kala Namak
  • ½ tsp Tumeric



  • 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.


  • 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.


  • 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.


Additional tips:
Instead of silken tofu you can also use unsweetened plant milk such as soy or almond.
If your egg halves have large bubbles on the surface after pouring it into the mold, you can pop them using a toothpick, or if you have a burner (like the one used for Creme Brûlée), you can use that to get rid of them too!
If your halves break apart or you try to unmold them too soon, just heat them up again and repeat the process. They'll turn liquid again with heat.