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Vegan Deviled “Eggs”

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…


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!)


  • 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!

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