Deviled Eggs (vegan)
Printed from Inclusive Kitchen — Deviled Eggs
Vegan deviled eggs are a delightful twist on the classic appetizer, offering all the flavor without the animal products. Instead of eggs, we use silken tofu as the base, which provides a creamy texture that mimics the traditional filling. The addition of ingredients like turmeric, mustard, and nutritional yeast gives these bites a vibrant yellow hue and a tangy flavor that will leave your guests guessing.
Historically, deviled eggs have been a staple at gatherings and picnics since at least the 19th century, often served as a symbol of hospitality. This vegan version not only pays homage to that tradition but also caters to the growing demand for plant-based options. Whether you're hosting a party or simply looking for a tasty snack, these vegan deviled eggs are sure to impress. Plus, they’re so good that even the most devoted egg lovers might just convert!
To make these vegan deviled eggs, you’ll need a few simple ingredients and some basic kitchen equipment. A food processor or blender is essential for achieving that smooth, creamy consistency. The magic happens when you blend silken tofu with mustard, apple cider vinegar, and spices. The result is a filling that’s not only delicious but also packed with protein and nutrients. Serve them on a platter with a sprinkle of paprika for a pop of color and a hint of smokiness.
So, gather your friends and family, and prepare to serve up a plate of these delightful vegan deviled eggs. They’re perfect for any occasion, and who knows? You might just find that they disappear faster than you can say, “Where’s the egg?”
Ingredients
- 14 oz silken tofu
- 2 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 0.5 tsp turmeric
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp paprika
- 2 tbsp fresh chives
Instructions
- Begin by draining the silken tofu and gently pressing it to remove excess moisture. This will help achieve a creamier texture in your filling.
- In a food processor, combine the drained silken tofu, yellow mustard, apple cider vinegar, turmeric, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Taste the filling and adjust the seasoning if necessary. You can add more mustard for tanginess or a pinch of salt for flavor.
- Once the filling is well-blended, transfer it to a mixing bowl. This allows for easier folding in of any additional ingredients.
- Finely chop the fresh chives and fold them into the tofu mixture. This adds a fresh, oniony flavor that complements the filling beautifully.
- Prepare a serving platter by placing a sheet of parchment paper or a decorative plate. This will make for easy cleanup and presentation.
- Using a spoon or a piping bag, fill each half of the avocado with the tofu mixture. If using a piping bag, you can create a decorative swirl for a more elegant presentation.
- Sprinkle the filled vegan deviled eggs with paprika for a pop of color and a hint of smokiness. This step not only enhances the visual appeal but also adds a subtle flavor.
- Chill the deviled eggs in the refrigerator for at least 15 minutes before serving. This allows the flavors to meld together and the filling to firm up slightly.
- Before serving, give them a final sprinkle of fresh chives for a burst of color and flavor. This is the finishing touch that elevates the dish.
- Serve the vegan deviled eggs cold as an appetizer or snack. They are perfect for parties, picnics, or just a casual gathering.
- Enjoy the compliments as your guests savor these delightful bites. Just remember to keep a few for yourself!
Nutrition (per serving)
- Calories: 50
- Carbs g: 3
- Protein g: 4
- Fat g: 3
- Sugar g: 1
