High Protein Vegan Deviled Eggs

Ok, hands down, these are the COOLEST thing I have ever made! They look just like deviled eggs, and they taste just like deviled eggs. The texture of the “eggwhites” is slightly less dense/more airy than a real eggwhite, but that is the only difference I can find. I think this would be a really fun thing to bring to a potluck or family gathering and just not tell anyone they were vegan. They actually aren’t they difficult to make and they have more protein than their non-vegan cousin. I feel like vegan deviled eggs are something you have to make just once to show how cool and creative vegans can be with foods, and that we literally don’t need animal products, because we can make a vegan version of anything and it will taste just as awesome, if not better 🙂

Also, for some reason, this recipe has gotten me more trolls on social media than anything else I’ve ever posted. So if you like pissing off people for fun, these are really great for that!

Ingredients

“Yolk” Filling

• Firm Tofu – do not use silken tofu for this part; firm tofu is a necessity because it gives it that thick yolk-y texture. You can press it, but I like to use a cheesecloth for draining all the excess water out of the tofu. The cheesecloth method will get out more water than just pressing it. It will make your hands cold though!
• Vegan Mayo – Follow Your Heart is my favorite vegan mayo, so that’s what I used.
• White Vinegar – this is kind of a must have; other vinegar types could also be used if you don’t have white vinegar.
• Dijon Mustard – you could also just use yellow mustard if you don’t have Dijon.
• Nutritional Yeast – also known as Nooch – this is a great shelf-stable ingredient that adds protein, and a cheesy, savory flavor to anything you add it to. You should be able to find it at most grocery stores, but you can also find it online.
• Sugar – feel free to use date sugar, a sugar substitute, etc. if you don’t like using white sugar, but you will definitely want the sweetness.
• Turmeric – this is what gives this mixture that pretty yellow color that will trick everyone into thinking this is made with egg yolks!
• Black Salt – Kala Namak – you definitely NEED this for this Vegan Deviled Eggs recipe. It is what will give it that eggy taste that will take it to the next level! I haven’t been able to find this at my grocery store, but you can buy it online! Trust me; if you want to make tofu scramble, vegan omelets or these vegan deviled eggs, you really need this – it’s a game changer!
• Salt – you can adjust to your tastes.

“Egg Whites”

• Soy Milk – please use Soy Milk for this. For this recipe, we need a milk that is thick and not watery (like almond milk). Also using a different non-dairy milk will change the calories/macros.
• Extra Firm Silken Tofu – I like the brand Mori-Nu. You can find this at most grocery stores, near the International Food Aisle, but you could also order it online. This is a shelf-stable ingredient, but there are also refrigerated varieties of silken tofu. Either should work ok, but just make sure to use Silken tofu so that your “egg whites” turn out smooth and not chunky!
• Agar Agar – this is basically the vegan equivalent of gelatin. You will need this to firm up the soy milk/silken tofu mixture. This is what makes it set and feel like an egg white.
• Black Salt – once again, you need this!!
• Paprika – this is optional but it does make it look pretty!
• Egg Mold – not really an ingredient per se, but you will definitely need an egg mold. I used a silicone egg mold, but I think you could also make it with a hard egg mold made out of glass/plastic/metal.

Instructions

Making the “Yolk” Filling

• This is the part where we do weird stuff with firm tofu; if you’re not down for the weird, you can just press the firm tofu like a civilized person would. For the rest of us, put the firm tofu in a cheese cloth and squeeze all of the excess water you can out of it. This will give it a much better texture and will remove more water than pressing the tofu can. It should basically be completely smooshed when you’re done and it should be hard to get additional water out of it.
• In the food processor, combined the drained tofu, and the other ingredients listed under the “Yolk Filling” section – nutritional yeast, white vinegar, mustard, mayo, turmeric, sugar, black salt, and salt.
• Let the food processor run for a minute or two until the filling mixture becomes super creamy!

Making the “Egg Whites”

• In a blender, blend the silken tofu until it’s nice and creamy. Blending silken tofu without any extra liquid can annoy your blender, so be prepared for a couple of spatula interventions.
• In a small pot on low heat, add the soy milk, salt, black salt and agar agar (that’s listed under the “egg white” section). Whisk until it is mixed together well. Do not let this boil; we just need to dissolve the agar agar in the liquid. I only left it on the heat for about 3 – 4 minutes, whisking regularly. Take it off the heat.
• Immediately add in the creamy silken tofu and whisk together until it’s smooth and well mixed.
• This will start to set pretty quickly, so you need to evenly distribute the egg white mixture quickly, filling the egg molds. I got about 12 halves from this. If you’re using a silicone mold, place it on a baking sheet or something sturdy so that you can move it to the fridge without it getting all weird and floppy.
• Put the “egg whites” in the fridge and allow them to set for 30 minutes to an hour. You will know that they are completely set, when you can gently push one side of them down and slide them out of the mold.

Assembly

• With a small spoon (I used a measuring spoon), scoop out a little of the top of your egg half. It should look like what a real hard boiled egg would look like if you removed the yolk center.
• Fill each of them with the filling.
• Sprinkle some paprika on top if you are feeling fancy!

Silly Little Haiku

Vegan Eggs are fun

And so is making trolls mad

It’s a double win