Mar 23, 2016
Vegan Deviled Easter Eggs!
Yikes! Easter kinda crept up on me this year. I never know when to expect this holiday… the only thing I know is that it comes in March or April and it’s on a Sunday. Is it early this year or just my imagination? Well, I hope you will give this recipe a shot. I’ve seen it around the internet many times and finally decided to try it, with a couple of minor modifications (well a major modification to the yolks part)—I used the same recipe for the yolks as is in my Deviled Tomatoes post. I usually rely on those tried and true deviled tomatoes, but a good friend of mine brought these bad boys over to a potluck last month and I just had to make them myself. Thanks, Lafayette!
I went crazy trying to find the egg molds needed for this recipe, which are actually chocolate egg molds! They’re smaller in size than a regular egg. I hope you can still find them if you try these for Easter this year. The only place I could find them was at Michael’s arts and crafts store. But the one near me was out of stock so I had to travel to get them. I’m sure you could find them online as well but sadly, it’s a little late for that! Well… my smart Mountain Man just said, “Why not just make them in the egg serving plate you have that’s designed for deviled eggs?” Um. Doh! Okay, next time I may try that. But anyway, deviled eggs aren’t just for Easter. Enjoy them any time of year. They make a wonderful appetizer for any occasion and look so pretty… and they’re a conversation piece… Your guests will think they are real eggs! And the taste is so similar, especially when using the Kala Namak salt that gives these an eggy flavor.
Yes, the whites are PINK! Hey, it’s Easter after all! But you can leave out the beet juice and they will look EXACTLY like the real deal. You could also color them whatever suits your fancy using natural vegetable colorings. I was going to try lilac, using some purple cabbage juice and maybe blue-green with spirulina. But, alas, there just wasn’t time. I wanted to share these with you with enough time to purchase ingredients, in case you want to give them a whirl.
Healthy trails & Happy Easter,
Vegan Deviled Easter Eggs
A lovely appetizer for your Easter table!
~ for the whites
- 2 cups unsweetened, plant based milk (see notes)
- 2 tsp agar agar powder (not flakes!)
- 1/2 tsp beet juice (or other natural coloring or none, to leave white)
- 1/4 tsp kala namak salt (see notes)
~for the yolks
- 1 can (1.5 cups) chick peas
- 2 TBS nutritional yeast
- 1 TBS cashew butter
- 1 TBS tahini
- 2 tsp yellow mustard
- 1 tsp lemon juice
- 1 tsp curry powder
- 1/4 tsp kala namak salt (see notes)
- 1/4 tsp turmeric powder
- Combine the milk and agar in a saucepan and bring to a boil. Stir gently. You want it to reach a true rolling boil in order to melt the agar.
- Remove from heat, stir in the kala namak and let cool a bit. It will start to firm up pretty quickly so keep an eye on it.
- While the whites are cooling, work on your yolks. Add all ingredients to a food processor and pulse to combine. Then with the machine running, slowly add a little water until it reaches a consistency similar to that of deviled egg yolks.
- Spoon the mixture into a piping bag. You can just use a plastic bag with a little snip off of one corner if you don't have a piping bag. You can also use a fancy tip for a nice design if you like.
- When the whites mixture has cooled a bit, simply pour it into your egg molds, filling them to the top. NOTE: For ease of pouring and to avoid a huge mess, I transferred the whites mixture into a 2-cup measuring cup and it worked great.
- Place in filled molds into the fridge to cool and set.
- Using a 1/4-1/2 tsp measuring spoon (depending on the size of your eggs and what kind of mold you are using), gently carve into the egg whites to create room for the filling. You can also use a melon baller for this step if you have one small enough.
- Pipe the filling in (you may wind up with extra filling AND extra whites).
- Decorate however you like! I put mine on a bed of sprouts for a grassy Easter look. 🙂
Most recipes for this dish say to use almond milk. I used soy milk and they turned out fine.
Kala Namak is a black Himalayan salt which imparts an eggy flavor. You won't want to leave this ingredient out! See link above to purchase at my Amazon store. It is also now available in most health food stores.