Deviled "Eggs"

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!

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Deviled Potato Bites   (tasty.com)

Ingredients:

• 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

Directions:

1. Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
2. Sprinkle with salt, and spray with cooking oil.
3. Bake at 400 degrees F for 40 minutes, or until soft
4. 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!)
5. In a food processor, combine all remaining ingredients.
6. Blend thoroughly.  Add more water as needed until the mixture is smooth and creamy.
7. Spoon mixture into a piping bag, and fill the potato cups.  Use a ridged tip on the bag for a beautiful textured effect.
8. Sprinkle with paprika or seasoning salt and chive.

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Vegan Deviled “Eggs” 1   (wholefoodsmarket.com)

Ingredients:

• 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

Directions:

1. Preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. Refrigerate for at least 30 minutes (and up to 2 days before serving.

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Vegan Deviled “Eggs” 2  (baked-in.com)

Ingredients:
     “Whites”

• 2 cups unsweetened, unflavored almond milk
• 2 tsp agar agar powder
• ¼ tsp kala namak (black salt)

     “Yolks”

• 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

Directions:

1. 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.
2. 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.
3. Use a half teaspoon or melon-baller to scoop out a small circle from the inside of each egg half.
4. 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.
5. Sprinkle with paprika and serve.

Servings: yields 24 “eggs”

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Vegan Chickpea Deviled "Eggs"   (eatingvibrantly.com)

Ingredients:

• 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

Directions:

1. Crush the chickpeas roughly with a strong fork or a potato masher.
2. Add the avocado, yeast and lemon juice and continue mashing until smooth.
3. Add the mustard, curry powder and cumin and mix thoroughly.
4. Add salt and pepper to taste.
5. Spoon into tomato halves. Sprinkle with chopped chives or spring onion, and then paprika.
6. Serve immediately.
7. Store unused mix in the refrigerator for  up to 5 days.​

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