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…
Back to Recipes
Vegan Deviled “Eggs”
Instructions
Egg White
-
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!)
Yolk
-
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!