Maresa’s vegan deviled eggs. Vegan. Deviled. Eggs!!! That taste and look like….EGGS!

My BFF/right-hand-chocolatier Maresa and I have been talking about making vegan deviled eggs for years. This Thanksgiving we finally got around to it and I think the results are going to change your life forever.

Truthfully, the recipe is more Maresa’s than mine. We both started out tinkering around with a pile of ingredients, a food processor, and some scribbled ideas late in the kitchen one night, but I could feel that she was in hardcore recipe development-mode—her mind was whirring with modifications, improvements, tricks. I went home, and when I showed up at work the next day Reesey excitedly brought out a perfect platter of the little guys. Jacob and I pretty much died, and so did everyone at the friends-Thanksgiving we all went to the next day. Vegans immediately started jumping up and down with excitement, and non-vegans were initially puzzled but quickly entranced by their cleaner, lighter, yet bizarrely authentic taste. After nearly 20 years of missing deviled eggs, I may or may not have teared up a little bit after eating my first one. For reals:

I CAN’T REALLY EXPLAIN IN WORDS HOW AMAZING THESE ARE.

Even if you’re weirded out by eating something shaped like an egg. Someone on Maresa’s business Facebook page (which you should be following) asked why two vegans wanted to make an egg dish so badly, and Maresa’s response articulated my own thoughts perfectly:

Great question! I usually hate stuff like this. We did it for a few reasons: 1. the fun challenge of nailing a taste and texture that are decidedly Not Vegan. 2. Deviled eggs, to me, taste good. I’m not vegan because meat and dairy and eggs taste bad- I’m vegan because those industries are too effed up to support. 3. Nostalgia. My grandma used to make deviled eggs and now she can’t, so someone’s gotta do it, and I’m not going to touch a chicken’s period. That said, Enjoy! Hope you make em if you want em!

Hot damn I have a cool bestie. I know.

Some notes:

1) There are two magic tricks to this recipe, and if you don’t have ‘em both, you can’t make it: black salt and agar powder.

We got the idea to add black salt from Isa’s brunch book, and it’s invaluable—it’s what makes the recipe taste like eggs. You can get it at an Indian market, or I’m sure Google will find you some—make sure you’re getting Indian black salt (Kala Namak) and not regular old flaky black sea salt. Our advice: whatever you do, don’t stick your nose in the bag of it and take a strong whiff.

And agar powder. It’s so easy to use, don’t fiddle with the agar flakes or any other crapola. It’s what makes the recipe feel like eggs, so you can’t make it without it or you’ll just have a puddle of eggy flavors. At work we use prodigious amounts of fancy-pants Ferran Adria’s brand, but any Thai market has Telephone brand agar powder for super cheap—about $1 a packet, which will be plenty for these eggs. (It contains a teeny amount of potentially artificial vanilla, which Lagusta’s Luscious can’t abide, in case you’re wondering why we can’t just save money and use it too.)

2) If you don’t have an egg mold, who cares? Square devils might not convert omnis so easily, but who cares about them? Make them in ice cube trays, little bowls, whatever. But once you start looking for an egg mold, I bet you’ll find one. The mold we used for this initial run is a giant metal one Maresa found at The Salv. Or, online: look at these cuties, or this one, for $90, that makes many petite eggs, or this sturdy workhorse. When I go to Montreal this spring to stock up on chocolate molds at Chocolate Chocolat, this mini-mold is going into my cart tout de suite. And maybe this cool textured one too. As Maresa points out in her cute first step (you can see the whole recipe on FB at that link, too), if you get a vintage mold, be sure to WASH WASH WASH.

3) This recipe is shamefully easy. Be prepared. The only thing is that two of the measurements are in grams (we work in grams, sorry!). If you make this recipe and have access to both a gram scale and regular ol’ cups and spoons, tell me the conversions & I’ll love ya forever. Even better, buy a gram scale! They’re only like $20, and it will change your cooking life.

Maresa’s Deviled Eggs

Make the whites:

450 g unsweetened soymilk (Maresa used Silk—and actually we both like almond milk a lot too, it’s brighter and less grainy) (2 cups)

2 t agar powder

1/4 t black salt

Bring all ingredients to a boil. Pour into molds and refrigerate until set up (about 30 minutes).

When the whites set up, use a teaspoon measure (or melon baller) to scoop a bit out. This is where you will pipe the yellows.

(Maresa’s giant mold is the size of avocados, yep.)

Make the yolks (honestly, a half recipe of this will probably be enough for the amount of whites. But it makes a great dip!):

1 lb. extra firm tofu (but I’d wager any kind would work just fine)

4 T Vegenaise (as a general rule, I loathe Vegenaise and Nayonaise and all that crap, but they work for this recipe. If you want to concoct something out of almonds or cashews, I’m sure it will be great too.)

1/3 c olive oil

2 t mustard

2 t white wine vinegar

1 ¼ t salt

¾ t black salt

1 t turmeric (don’t use too much or your eggs will be fluorescent!)

Put all ingredients in food processor. Whiz until smooth. (In the LL kitchen, “whiz” is the parlance of choice to mean “process/blend/combine”)

Using an open star tip and pastry bag, pipe yellows into whites. Garnish with paprika.

Done!

Now if you’ll excuse me, I’m off to look for deviled egg platters at Goodwill. Happy egging!

123 thoughts on “Maresa’s vegan deviled eggs. Vegan. Deviled. Eggs!!! That taste and look like….EGGS!

  1. Pingback: loving and OH MY GOD THE LOATHING « resistance is fertile

  2. Ha! What a triumph (clapping). Egg shaped molds….nice. I have black salt, it really does give off that authentic ‘eggy’ smell. Great for scrambled tofu. Will be putting these little devils on the ‘to try and devour’ list for 2012. (more applause). Well done you!

  3. Glad to know that I am not the only vegan who has experimented with deviled “eggs”! It has been a while, but I stay away from the veganaise/nayonaise and use the tofu sour cream recipe from Myra Kornfeld’s Voluptuous Vegan (basically silken tofu with lemon juice, oil, rice vinegar, and salt). My previous attempts just used our lovely local tofu carved into the appropriate shape with the filling being the main attraction. I will have to try the molded version! Thanks!

    • Nice! I usually use tofu or almond sour cream for everything (Myra was one of my teachers at cooking school, she’s so lovely! And so is that recipe.) but we wanted to make this recipe super quick. It would work perfectly though, thanks for the reminder!

      Lagusta

    • Having a hard time finding egg plate, but did find some whole egg shaped jell-o molds so I’m going to be serving whole hard boiled eggs to my non-veggy family and tell them they are from GMO chickens who can lay yokeless eggs. :) Can’t wait to see the look on their faces when they find no yolk!!!!

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  6. Just made these and they are absolutely amazing. The filling especially tastes authentic. I might add just a little more agar next time to get the whites really rubbery. Thanks so much for making the vegan world that much more amazing!

  7. This is fantastic and has changed my life (I’m a vegan Orthodox Jew, and have been trying for years to find something for the Seder plate). While a deviled egg half would work with the halacha (Jewish law), its custom to have the whole egg. would it be possible/would you have any advice for sticking two halves together to make a whole “egg”? Or are there other ways of coming up with a vegan hard-boiled egg substitute? I’ve been using an avocado pit until now, but the consumption of the egg dipped in salt water (not really possible to eat an avocado pit lol) is part of the ritual.

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  9. I just ordered the salt and egg molds so I can make these. They look amazing. Thanks so much for sharing! Deviled eggs are also a childhood comfort food for me and I have missed them…

  10. I literally just finished the first batch. Very nice! My mom used to use a lot more mustard in her filling, so I basically tripled the mustard and used less olive oil. The egg whites don’t have the right texture, though… too many air bubbles. Any thoughts?

  11. Do you suppose rice milk (or other plant milk) would work as well as soy? I know that some recipes are pickier than others for swapping out milks…
    Very excited to try this! I’ve made a couple of vegan deviled egg recipes over the years, and while they were good in and of themselves, they were never quite “the same.” :)

    • I think rice milk would work well, I’d probably add a bit of oil to compensate for the loss of fat though, but that’s just a flavor thing. Let us know how it goes!

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  13. I’m sure others have thought of this but I use the whites that were scooped out and left-over tofu yokes to make the most amazing egg salad sandwiches ever! Thanks so much for this recipe I’m going to try to fool my omnivorous family members with it tomorrow. :)

  14. Thank you so much for your creative idea! I ordered the agar powder and black salt in advance, made a batch of unsweetened soy milk, and made these VERY QUICKLY last night in time for a party — people there gathered around when I opened my container. Mine were not as decorative, unfortunately, but maybe I will get the egg molds for another time. I doubled the whites and next time would halve the yellows. (Though it is a good dip). Unfortunately, I don’t enjoy the taste of eggs (!), but these are too fun NOT to make. I linked to your blog from mine, crediting you with the idea. (veganhomecooking.blogspot.com)

  15. Pingback: Vegan Deviled Eggs « Karmatarian

  16. About 7 years ago, in a moment of madness, I blended some soymilk, mustard and tofu together , thinking i will get something to use as a dressing for my leftover salad leaves. I never realised that it could have become proper vegan mayo with a step or two added ! I still remember my mom’s face when I gave it to her ! I loved this recipe, I will need to find out if Agar powder can be sourced here in India. Black salt is all over the place.

    Roshni.

  17. I am going to be cubing these “egg whites” into my potato salad this summer! I don’t think my men will be able to tell it’s not real hard boiled eggs! I always use a bit of mustard in the dressing, so that takes care of the question, “Where are the yolks?” Why, they just got mixed up with the dressing!

  18. I made the filling and it is delicious. Any tips on the “egg whites” part of this recipe? I’m using agar powder for the first time so maybe my inexperience is the problem. I’ve tried it twice now and the mixture doesn’t set up and it’s extremely unpleasantly gritty. I’m using unsweetened Silk (in the greenish carton), should I just be using plain Silk (in the red carton)? Any ideas about almond milk?

    • Just throwing this out there… I tried this recipe twice, once with unsweetened soymilk and once with unsweetened almond milk. The soymilk was a little grainy, the almond milk i think turned out better and it had a brighter white color and i think it looked more appetizing that way. Both tasted good though.

  19. Wow! Yuck! I’ve never had graininess using agar…I think it’s probably the milk. We’ve started using almond milk, which I actually do think is nicer–I’ll change the recipe to state that. One thing about the agar–you can’t whisk it too much, but if you don’t whisk it at all I can see how it would be grainy. Let me know if this helps!

  20. Oh my goodness I am so excited about these! My boyfriend’s mom just went vegan and she’s been craving devilled eggs and been so sad she can’t have them! I’m making these for her As soon as I get the ingredients and seeing what she thinks (and what I think!) I can only hope she’ll love them an I’ll even share the recipe with her so she can make them again and again! Thanks :3

  21. Here’s a nice little $5 egg mold for anyone as excited about trying this as I am! My vegetarian fiance loves deviled eggs, but almost never eats them because I won’t cook them! This might be the perfect solution.

  22. Made these yesterday for the Fourth of July and they’re wonderful. I’ll spice them up a bit next time though for my taste. We were laughing as we ate them because they tasted so much like actual eggs! I’ve been missing Deviled Eggs since going vegan and these are a treat. Thanks for creating and sharing!

  23. I have yet to try this, but i’m really excited to! Anywho I’m not a big fan of Vegenaise myself do you think cashew cheese (made on moist side) could be used as a replacement?

      • Hey–I did this the other day and it was AWESOME! I just mixed finely ground cashews with mustard, vinegar, olive oil, sea salt, and pepper and added that instead of the Vegenaise. Delicious!

  24. Wow Uncanny This was exactly what I was going to do. With the egg whites.
    I wanted to simply replicated eggs for fun. There is something called Vegg. But its only the yellow part.
    My idea was to use that as the yellow. But this is good too.
    I only think a lot but I don’t have access to a good kitchen. So I will pass an idea you can try it.
    I was thinking of making moulds full moulds and actually put the yolk in the middle and then boil it And it looks like a full egg And then you cut it. Just for kicks. Otherwise I really don’t miss the taste of eggs. Really cool stuff.

  25. looks fascinating, the only question is why are only two measurements in gram? Please help the rest of the world who doesn’t use those silly spoons and cups out, you know gram makes more sense. I’d love to try, but I hate to guesstimate.

    • Some of the measurements are in grams. In our kitchen we use both, but most people don’t, so we created this recipe with spoons and cups.

  26. I saw that some people are saying the soy milk can be a bit gritty. I’m allergic to almonds, so the almond milk is right out for me. Any other alternates?

  27. Un-freaking-believable! You’ve just saved the Thanksgiving appetizer! My sister-in-law always brings a tray of deviled eggs to every holiday. Since I’m putting my foot down and hosting a veg-only feast this year, we won’t be missing anything!

    p.s. for your readers, Plastic easter eggs (the ones for holding candy) that open lengthwise might work for this recipe if you can think of a way to stabilize them.

  28. These are pretty awesome. Just got done making them. They came out amazing. I think I need to cut back slightly the amount of agar to get the texture of the whites just right. They were slightly too firm. I also will have to experiment by adding a bit more fat to see if that also impacts the texture. The filling – OMG that was just to die for. I like my deviled eggs with a bit of curry so I took creative license with your recipe and substituted the turmeric for my own homemade sweet curry and well, what can I tell you. Success!!!!! Thank you, thank you, thank you so much for the recipe. Here’s a photo of my finished eggs. I think I made you proud (insert tear!) :-) Uly. https://www.facebook.com/uschie

  29. Pingback: let’s do this again, like we used to do it. « resistance is fertile

  30. Thanks so much for your creativity. I was trialing this recipe for Thanksgiving today- YUM! As someone above already mentioned, I tried cutting back a little on the agar in the whites and it seemed to work better for me. Everything tastes awesome!

    My problem is, I’ve tried 3 different kinds of plant milk, and they all leave a bit of a tinge to the whites…slightly gray or slightly brown. Any tips to get the pristine white I see in your pics?

  31. These are amazing!! I used 2 Tablespoons of agar flakes because I couldn’t find any powder (soaked them in warm soy milk for a long time before boiling). I poured the “whites” into a mini-muffin tin and it made exactly 24 mini-muffin-sized egg halves. I freaked myself out eating these because they do taste so legitimately eggy! Even with making my own vegan-mayonnaise while the whites were setting, these were incredibly easy and quick to make. And so much fun to look at!

  32. Pingback: Vegan Deviled Eggs Recipe, Yep![Gluten Free, Vegan] | MODERN HIPPIE COOKS

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  36. Pingback: Vegan Deviled “Eggs” | Baked In

  37. Hi, I just stumbled across your site a few days ago, trying to figure out how to make a family favorite just months after 4 of us being diagnosed with egg and dairy sensitivities. This will be such a lovely treat at the dinner table this Easter – thank you so much!

  38. It looks so real, that I decided to read the recipe. Hm…but is there a possibility to substitute tofu ( I simply cannot eat soy products ;-( )
    Would be glad if you could help me with this. Thank you.

    • I know your question was a few months ago; however, vegnews has a vegan deviled egg recipe that is really close. They use white cannellini beans that have been pureed instead of the tofu. Good luck!

  39. First of all, what a great recipe! I was really happy finding out about this…but……
    I can’t seem to get the eggs look like the picture, white and hard…
    Something goes wrong with the Agar I but I can’t figure out what it is…Tried several times now and I’m loosing my patience :-( They come out brownish and with little chunky bits inside, that doesn;t look good at all…I’ve tried cooking it longer and shorter, adding more Agar and less…nothing works…I am doing something wrong here….HELP ME!!

    • Just wondering if you are using agar flakes instead of powder? Someone else, above, did that, but they soaked the flakes a long time, first. If that had happened when I tried the recipe, I would have given up…so, good for you for persevering!

      • Thanks a lot for your complement…It’s just that I miss eggs and especially these so much since I switched to vegan that I just cannot give up on them :-)
        Today the supermarket was closed for new Agar so I will try them again soon…It is the powder I am using from the biological shop. Too bad it didn’t work out for Easter…

  40. Oh my goodness! I made these with my mom for Mothers’ Day last year (she went vegan about a year ago for her heart). I bought egg molds, and we had so much fun doing this. She still talks about how amazing those eggs were! We’ll do it again this year. Thank you!

    For what it is worth, people who cannot have soy might want to try substituting Burmese tofu. I have not done this yet, but I will give it a try. Burmese tofu is made from fermented chickpea flour and I think that with the addition of the other yolk ingredients, it might just work. It’s a pretty yellow color to begin with.

    You would have to taste as you go.

    For another poster, I used almond milk and my whites were just as white as could be…

    • Great idea!

      Also, instead of tofu you could make a tofu-like thing by just cooking some almond milk with a bunch of agar powder, pouring it into a dish, refrigerating until hard, then proceeding with the recipe.

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  43. Clearly none of you were raised in the deep south. :-) Where I grew up it wasn’t a deviled egg unless sweet pickle relish was mixed in with the yolks. Spent my life cajoling my grandmother to make me some without so this will be perfect for me, but some might like to add a little more “devil” in the form of relish.

  44. I made these yesterday, and while the filling was AMAZING, the egg whites were not great. They firmed up well, but tasted like gelled water. Just too watery tasting. I used unsweetened almond milk–maybe that’s just too thin or something, it does usually have less body than soy milk. I might try again with soy or silken tofu? Or maybe I’ll try the VegNews cannelini bean alternative. Or maybe I’ll just make the filling for egg salad sandwiches, delicious! Oh yeah, and I added fresh dill to the filling–awesome.

    • That’s super weird! It’s definitely a light filling…but it shouldn’t be watery. We always use unsweetened almond milk–Pacific is our brand. Did you use that Blue Diamond brand, by any chance? I’m not a huge fan of that brand. :) That cannelini bean recipe based on our recipe is definitely intriguing–I feel like it wouldn’t taste so much like deviled eggs, but I bet it would be super tasty. Adding dill to the filling sounds amazing!

    • I’ve made these 5 times since finding this post. They are so great for our family of 5 (and for family gatherings, potlucks, etc). They have completely disappeared every place I’ve taken them (by mostly omnis who didn’t know they were vegan!). I’ve had no problems with the egg whites. They aren’t even totally white, but a bit tan. I do use Edensoy unsweetened soy milk. They’ve set up beautifully every time. I’ve bumped up the black salt from 1/4 to 1/2 teaspoon for the whites. Whenever I fix them, my oldest son (6) runs downstairs and proclaims, “It smells like EGGS in HERE!! I don’t EAT animal!!” I have to remind him every time that these are friendly deviled eggs. :) Good luck with your next batch!

  45. Help! I’ve tried making the whites twice now and both times they stayed yogurt consistency. The first time I used almond milk and the second, soy. Both times I weighed the milk in grams on my scale. I have agar powder, not flakes. I’m sooooooo excited about the filling, it is awesome! I just want whites to put it in! What should I do?

    • This is very weird! All I can think of is that the agar isn’t coming to a full boil, which is what activates it…??

  46. I made the filling first before buying molds. I just couldn’t believe it would really taste like deviled egg. It is delicious, I can’t believe how good it tastes “just like deviled eggs”. I have molds on order, but I made the whites to try them, and just poured it in a pie plate. I do have one question about the whites. Mine were a little “more solid” than I would like. If I use a little less Agar powder, would that make them softer? I diced up the whites and mixed with the fillings and I have a really wonderful egg salad. Thank you so much for giving me one of my favorite summer foods.

  47. You just saved my Thanksgiving this year. I am an Omnivore married to a beautiful Vegetarian who has recently decided to go 100% Vegan. I Just spent the last 2 weeks on a full vegan diet with her and while I am trying hard to commit to a full vegan lifestyle from here on out, I am having the most cravings for eggs and cheese. These just might save the day. I can’t wait to try them and can’t help but think of that wonderful egg salad sammich I’m going to try to whip up out of these. some vegan cream cheese and some sprouts along with a couple slices of tempeh bakin… My head is swimmin’. Thank you sooo much!

  48. Pingback: It’s a Vegan Thanksgiving: Sides | The Salty Pretzel

  49. I just made these using almond milk. I think next time I might try using vegetable broth, they don’t have to be white. The unsweetened almond milk still added a little too much sweetness. Also, in lieu of egg molds I decided to do something different and used daisy and maple leaf molds. They are fun to make and fiddle around with. Got my yellow part too runny (added sweet pickle relish). Don’t think they need the white salt though, but that’s just us, we don’t salt much. We are now fans of black salt and agar! Thanks for sharing.

  50. Hi, I cannot do soy either, is there a way around that? I know it sounds crazy but my allergies are out of control and I miss these and I miss stuffing so much!!! Help

    • HB, you could do unsweetened almond milk (or any alternative, really) for the “egg” white. I saw a recipe in Veg News where they used white cannellini beans for the “yolk”. Just google VegNews bacon ranch vegan deviled eggs. It won’t be completely the same, but it might just be enough to fix the craving.
      Cheers!

  51. I used rice milk. The color was more “egg white” color. With the rice milk I found that 1 1/2 tsp. agar powder worked best. I think the rice milk is thinner and it became too rubbery with using 2 tsp. agar. If I want to make egg salad, I pour the “whites” in a pie dish and then chop into small pieces to mix with the “yolks” and add a little sweet pickle relish. Yummy

  52. Pingback: Instead of eggs | Sunshine and Slaughter

    • Hmm, the only reason I can think of is that maybe you didn’t shake the milk enough? Or, you might not have whisked the whole mixture enough. Glad the filling was great though!

  53. Omigosh, you two. Thank you soo much for this. Your original recipe was absolutely great! Visuals are spectacular.

    I tweaked it just a little the second time (please forgive me!).
    Warning: the following modifications are only vegan friendly. They will not win you any awards from your personal health professionals. With that being said, I have been studying (amature) original flavor profiles and their reasonable facsimiles. This might bring your egg “whites” closer in line with the original flavor profile for eggs:

    In a blender/food processor whiz:

    -1/4-1/2 t black salt
    -16 oz (2 c) silken tofu, drained but not pressed (the water content will help with the texture) (super bland but not watery, works well with a fatty source (vegan mayo, cashew cream, etc.) and the black salt)
    -4 T Vegan mayo of choice or canola oil (I used Veganaise + a little corn oil)
    -2 1/4 t agar powder (needed to be a bit firmer)

    Once blended very well, bring mixture to a boil, stirring constantly. Mixture will be very thick. Once active boil has been reached, remove from heat and let cool for a minute before handling. Taste for egginess and add more black salt if faded. Pour into molds and place into fridge to set for 30 minutes.

    For the yolk flavor, I borrowed from the Happy Herbivore:
    Extra firm tofu, pressed
    curry
    tamari or soy sauce
    mustard
    stevia
    sweet relish
    nutritional yeast
    turmeric
    Paprika
    black pepper
    garlic powder
    onion powder
    black salt
    vegan mayo
    Optional: chickpeas to thicken

    All to taste. Blend well.

    Totally died and went to Heaven. Thank you so much.

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