Easter menus always include many different types of egg dishes including deviled eggs. If one does not eat eggs, it can be a challenging time to be creative. Here are some fun vegan alternatives to the traditional deviled egg recipes. Give them a try and introduce others to a new way of eating!
Deviled Potato Bites (tasty.com)
- 10 small yellow potatoes
- 15 oz. can Chickpeas
- 1 Tbsp lemon juice
- 1 Tbsp garlic powder
- 1 tsp dijon mustard
- 1 tsp turmeric
- 2 Tbsp tahini sauce
- 2 Tbsp water, add more as needed for creamier texture
- Salt, pepper & paprika to taste
- Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
- Sprinkle with salt, and spray with cooking oil.
- Bake at 400 degrees F for 40 minutes, or until soft
- Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
- In a food processor, combine all remaining ingredients.
- Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
- Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect.
- Sprinkle with paprika or seasoning salt and chive.
Vegan Deviled “Eggs” 1 (wholefoodsmarket.com)
- 12 baby potatoes
- 2 tsp extra-virgin olive oil
- ½ cut vegan mayonnaise
- ⅓ cup drained silken tofu
- 1 Tbsp dijon mustard
- 1 tsp sweet paprika
- 1 tsp turmeric
- ½ tsp sea salt
- ½ tsp ground black pepper
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cut each potato in half crosswise. In a large bowl, toss potatoes with oil and place cut-side down on the prepared baking sheet. Roast until tender when pierced with a knife, about 30 minutes. Let cool.
- Using a melon baller, scoop out center of each potato half. Combine potato flesh, mayonnaise, tofu, mustard, paprika turmeric, salt and pepper in a food processor and pulse just until smooth. Scoop filling into potato halves.
- Refrigerate for at least 30 minutes (and up to 2 days before serving.
Vegan Deviled “Eggs” 2 (baked-in.com)
- 2 cups unsweetened, unflavored almond milk
- 2 tsp agar agar powder
- ¼ tsp kala namak (black salt)
- ½ lb extra firm tofu
- 2 Tbsp vegan mayonnaise
- 2 Tbsp vegetable oil
- 2 tsp dijon mustard
- 1 tsp white wine vinegar
- ¾ tsp salt
- ½ tsp kala namak (black salt)
- ½ tsp turmeric
- Ground pepper to taste
- Paprika for garnish
- Combine almond milk, agar agar, and kala namak in a small saucepan and whisk to combine. Bring to a boil. Remove from heat and pour into egg molds. Refrigerate for 30 minutes to allow to set.
- Combine tofu, vegan mayo, oil, mustard, vinegar, salt, black salt, turmeric, and pepper in a food processor or blender. Blend 30 seconds or until smooth.
- Use a half teaspoon or melon-baller to scoop out a small circle from the inside of each egg half.
- Place the yolks in a piping bag fitted with a star tip. Fill each egg with yolk (alternatively, just use a spoon to scoop some yolk into each egg.
- Sprinkle with paprika and serve.
Vegan Chickpea Deviled "Eggs" (eatingvibrantly.com)
- 15 oz can of chickpeas, drained
- ½ medium avocado, mashed
- 6 tsp nutritional yeast flakes
- 3 tsp lemon juice
- 2 tsp fresh mustard of ½ tsp mustard powder
- 1 tsp curry powder
- Pinch cumin Salt and pepper to taste
- 20 small tomatoes, halved and seeds removed
- 6 stalks chives or 1 stalk spring onion, thinly slice
- ½ tsp sweet red paprika
- Crush the chickpeas roughly with a strong fork or a potato masher.
- Add the avocado, yeast and lemon juice and continue mashing until smooth.
- Add the mustard, curry powder and cumin and mix thoroughly.
- Add salt and pepper to taste.
- Spoon into tomato halves. Sprinkle with chopped chives or spring onion, and then paprika.
- Serve immediately.
- Store unused mix in the refrigerator for up to 5 days.