Vegan Deviled Eggs (Recipe)
This has been a go-to for over a decade. I originally adapted it from a recipe by Lagusta’s Luscious, a vegan chocolatier, and subsequently published it on an author’s food blog that has since disappeared. That’s terribly sad, because that version introduced the recipe with a beautiful story written by the author about rescuing our beagles Frederick and Douglass and oh well, trust me, it was better than this intro.
Vegan Deviled Eggs (and a bonus recipe)
2 cups soy milk
2-3 teaspoons agar agar*
½ teaspoon kala namak
One box firm or extra firm tofu
1 ½ teaspoons kala namak
½ cup vegan mayo
½ cup vegan mayo
1 teaspoon dried mustard
1 teaspoon turmeric
Black pepper to taste
3 tablespoons fresh curly parsley or dill
Paprika for garnish
Combine first three ingredients in a small saucepan and whisk to combine. Let it sit for 5-10 minutes so the agar agar can “bloom” (activate its full gelling properties). Bring to a low boil and let it bubble for about five minutes. It will get foamy. Try to minimize this if you can.
Turn off heat and immediately pour into egg molds. If there is any extra pour into a shallow container to crumble for egg salad later. Refrigerate until set. Meanwhile, blend the filling ingredients in a food processor except the fresh herbs. Obviously adjust the seasoning to taste. Pulse in the herbs last.
With a small measuring spoon (such as a quarter-teaspoon), hollow out a hole in each egg half. Reserve the scooped-out portion for your egg salad.
Load up some of the filling into a pastry bag or Ziploc with a tiny corner cut out. Pipe the filling into the egg halves, piling it on until it looks right. Garnish with paprika. 2-3 capers on top, minced black olives, vegan caviar, or an added sprinkle of herbs would be lovely too.
Bonus egg salad recipe: crumble up leftover egg whites and fold into remaining tofu filling.
* The reason for the range here is (a) personal preference—more agar makes for a firmer egg white, which I like, but some may consider it rubbery—and (b) the freshness and potency of your particular batch of agar. In my albeit limited experience working with it, sometimes I find I need to double the amount in a recipe to get the right level of gel. If you have tips for us on how to get reliable performance, please leave a comment.
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