Missing your favourite bite-sized food this Easter now you’ve gone vegan? Don’t go without! Give this plant-based deviled egg recipe a try…
Pour the almond milk, agar agar and black salt into a small saucepan and whisk to combine. Bring to a boil then remove from the heat and pour into egg molds. Pop in the fridge for 30 minutes to allow to set. (We added colouring to ours!)
Combine the tofu, mayo, oil, mustard, vinegar, salt, black salt, turmeric and pepper together in a food processor or blender for 30 seconds or until smooth.
Use a teaspoon to scoop out a small circle from the inside of each egg white.
Place the yolk mixture into a piping bag fitted with a star tip. Fill each egg with yolk (or just use a spoon) and sprinkle with paprika to serve!