Vegan Deviled Eggs (updated!)

Coupla things, blog friends:

Did you know we have a cafe now? If you don’t you’re forgiven, because I haven’t written anything on this blog for six months, so. (Pal around with us on FB or IG or Twitter where we bug you with beautiful food pix every day, ok?). Um also did you know we (with our BFF Maresa, who also co-invented this recipe) have an NYC chocolate-macaron shop now? We still have our OG New Paltz choco-shop, it’s mostly a production space for shipping & the NYC shop & life is great & I work 24 hours a day and you should come visit our lil empire in NP, blah blah.

OK now that I’ve done my capitalist-promotion for the day, let’s talk eggs.

At Commissary! (aforementioned cafe) we serve ye olde Vegan Deviled Eggs every day (on our cheese plates obvi), so I’ve learned the ins & outs of ’em more, and that old post is such a mess that I figured I owed it to you to streamline it a bit.

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Some updated notes:

  • The original recipe calls for unsweetened almond or soy milk. Almonds are naturally sweet and that sweetness can be off-putting, so I like a mix of 1/2 almond milk and 1/2 soy milk to cut the sweetness without that telltale thick beany soymilky flavor. But if you don’t want to buy a container of each, use either. I’ve also tried this recipe with homemade almond milk—in my opinion it’s too sweet. Don’t get too precious.
  • If it’s your first time making these babes, read the original post for good tips for using agar and black salt for the first time and where to buy an egg mold.
  • You might want to halve the whites recipe and make it twice unless you have a lot of egg molds, because it’ll set up fairly fast. Agar is thermoreversible (ooh la la), however, so if it sets up you can gently reheat it & it’ll melt back down. In my opinion it always gets too frothy when you do this, though.
  • Speaking of frothiness—it’s really your enemy. It doesn’t give you a good texture, and it’s a dead giveaway that you’re eating a fake egg. To cut down on froth, barely whisk or stir the mixture as it’s coming to a boil, and tap it hard on a wooden cutting board before you pour the whites into the egg molds, and scoop off any froth and throw it away. If you still have bubbles when you’ve poured the mixture into the molds, poke them with a knife blade.
  • If you’re too lazy to do the whole eggs thing or don’t want to buy an egg mold just for this recipe, just chop up the whites (spread them on a sheet pan or something instead of pouring into the eggs molds) and mix em with the yolks and make egg salad.
  • Be sure your black salt is the sulfurous, eggy kind, kala namak. We use a black lava sea salt on a chocolate and always have to be careful not to mess em up. The egginess of kala namak varies widely, so buy a small jar. It also loses its potency quickly, so buy a small jar. We taste our eggs every day and typically have to give them a small sprinkle of salt every morning to top up the egg flavor.
  • The big difference between this recipe and the first version is that Rachel, who works at Commissary! had the brilliant idea to blend the scooped-out insides of the whites into the yolks mixture—it helps the mixture hold its shape and gives it a little more flavor. The original recipe had vegan mayo, but with the scooped out whites you don’t need it—I upped the vinegar & mustard quantities slightly, too.
  • I just bought these egg molds, they’re nice, though slightly bigger than regular chicken eggs.
  • If you’re wondering why two hardcore vegans (Maresa & I have been vegan combined literally 40 years or more) would make these, here’s what Reesey had to say about it way back when we created em: “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!” 

OK let’s get going.




900 grams milk (about 4 cups): unsweetened soy or almond or, preferably, a mix of both. Be sure your milk is unsweetened or your eggs will be disgusting!

4 teaspoons agar powder (11 grams if you’re like that)

1/2 teaspoon black salt

  1. Bring all just to a boil. Barely stir. Pour into egg molds.
  2. Let set up 15 minutes or so, in the fridge or not, then scoop out the center cavity with a melon baller, grapefruit spoon, or whatever. The beauty of making your own egg whites is that in addition to not supporting the machine of institutionalized death and heartbreaking pain that is the egg industry, you also get to make your cavities as big as you want (make them big), so you can put in as much filling as you want (put in a lot). As with non-vegan deviled eggs, the filling is the tasty part.



1 lb firm or extra firm tofu

1/3 cup olive oil

1 tablespoon mustard

1 tablespoon white wine vinegar (or whatever vinegar you want)

1 1/4 teaspoon black salt, or to taste

1 teaspoon turmeric

scooped out innards from the whites


  1. Blend all together in food processor or blender. Taste and keep messing around until it tastes good.
  2. Using a pastry bag fitted with an open star tip, pipe the yolks into the whites in a circular motion.
  3. Garnish with a sprinkle of paprika, chives, basil in the garden gone to flower—whatever suits your fancy.

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16 thoughts on “Vegan Deviled Eggs (updated!)

  1. Pingback: Maresa’s vegan deviled eggs. Vegan. Deviled. Eggs!!! That taste and look like….EGGS! | Lagusta's Luscious!

  2. Pingback: The 7 Best Vegan Blogs You’ve Never Heard Of – Paste Magazine | I Health For You

  3. Lagusta and Maresa – Thank you for creating these gorgeous vegan deviled eggs! I will be teaching my students how to make them in my upcoming Breakfast & Brunch class in June. I adapted your recipe and credited you with a link to your site on my fb fan page (“Veggie Gourmet”). Here are the modifications I made with your recipe:

    Egg Whites
    – If you don’t want to use non-dairy milk and agar, try Mori Nu silken tofu (in the aseptic box) for your egg whites. Cut the box in half and turn it upside down in a bowl lined with paper towels to drain. Then cut each half in half to make 4 slices. Take a large oval serving spoon, scoop a chunk of tofu from each slab, and place it in the cavity of an egg mold. Gently press it down so that the bottom of the tofu makes contact with the bottom of the mold. Scrape off excess tofu from the top so that it’s flush. Use excess tofu in the yolk filling, as Rachel suggested, or in eggless egg salad. Using Mori Nu tofu, your egg white will not have black salt in it but the yolks will have it so the sulfuric “egg-y” taste will be present. If you make 8 deviled eggs, you will need two boxes of MoriNu tofu. I prefer this tofu to other silken tofus because the texture resembles that of egg whites.
    – When I made the deviled eggs with Westsoy Unsweetened Plain soymilk, I heated one cup of soymilk with 1 tsp. agar powder and a pinch or two of black salt which made exactly 8 eggs (2 Tblsp milk/egg).

    Egg Yolks
    – I omitted the oil and used a few drops of water to get the yolk mixture “going” in the food processor. I piped it through a baggie fitted with a star tip and it flowed smoothly. I used a bit of homemade vegan mayo, but next time, I will eliminate that too and see what happens.
    – I only made 1/4 of the yolk recipe which easily filled 8 egg whites with leftover filling to which I added chopped celery and scallion for a few egg salad sandwiches.
    – As Lagusta pointed out, black salt varies in intensity from brand to brand. It also dilutes with water over time, so you will no doubt need to tweak the black salt in the yolk filling if it sits in your fridge overnight.
    -On my first attempt, I used both black salt and sea salt which was waaay too salty for me. In subsequent trials, I just used black salt and it was perfect for my taste buds.
    -I used a plastic Easter egg mold (makes 8 eggs) that I got at a cake and candy supply store for $2.50.

    I have been teaching vegan cooking classes in VA/MD/DC for the past 26 years. I’ve been vegan for 30+ years and I raised my daughter vegan (she is now 27). I was a cake decorator and chocolatier for @10 years. Check out the chocolate chess set I made @25 years ago on my fb fan page (“Veggie Gourmet”). Btw, LOVE your chocolate and share your passion and enthusiasm for all things plant-based!

    Thanks again for your ingenious idea!

    Mimi Clark
    Veggie Gourmet
    Vegan Cooking Instructor and Natural Foods Consultant
    Fairfax Station, VA
    fb fan page “Veggie Gourmet”
    Plant Based Nutrition Certificate, T. Colin Campbell
    Center for Nutrition Studies and eCornell

  4. Hey again Lagusta – My Breakfast & Brunch class is this weekend in which we’re making deviled eggs as previously mentioned. I read every single comment to find out if you had addressed this question: Once assembled, how long will the eggs hold up? I will make samples in advance of the class, and then demo how they’re made IN class. I usually do my prep on Friday and Saturday with the class on Sunday morn. Once assembled, how long do your eggs last? Might have to give them a final hit of kala namek before serving. Hoping that my students will become your new customers! Btw, we know a lot of the same peeps in the industry! Are you going to the Fancy Food show in NYC at the end of June? If so, I’d love to meet up!
    Many thanks,

    • hii!! OK, in my experience having them at our coffeeshop, they last about 4 days. And yep, we did a little sprinkle of kala namak right before serving, and tasted an egg a day (what’s fun is having a vegan business with a big HAVE YOU TASTED AN EGG TODAY sign) to make sure they were eggy enough.

      Hmm, I was thinking of skipping the FFS this year, but if I go I’ll get in touch!!


  5. Perfect, thanks! The more I can prep in advance, the better! I will be with Edward & Sons (booth 5660), and folks from Candle Cafe at the FF show. Hope our paths cross!

    • Your tofu might be too thin, or you probably added too much liquid. If you have time, you can let it sit in the fridge overnight and see if that will firm it up, but since it’s 3 o’clock on Thanksgiving day, I’m guessing that’s not an option! If you have more tofu, or anything else that will bind it, add that. Good luck!

      • I meant to say, you might have used soft tofu, or silken, which could be creating the problem.

  6. Ashley – If you use Mori Nu silken firm Japanese-style tofu for the yolks, be sure to drain the box overnight in the fridge. Chinese-style water-packed firm or extra-firm tofu will yield a stiffer result.

  7. I tried making the whites twice and both times, the milk curdled and the eggs had an unappetizing marbled appearance. My first attempt was half unsweetened almond milk and half unsweetened soy. The second attempt I did 3/4 almond and 1/4 soy. I even used a thermometer and pulled it off the stove right as it hit 212°
    Any ideas on what’s going wrong here? Thanks!

  8. Ashley, I only use Westsoy Organic Unsweetened Plain Soymilk and it works every time.The only ingredients are water and soybeans. Your almond milk may have other ingredients which interfere with the agar thickening process. I  posted my changes to Maresa’s inspiring recipe on the LL website in May, 2017 (see veggourmet post). Check out photo of my eggs on my IG veg.gourmet027 (28th post from the top_. Hope that helps!

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