Bedeviled Eggless Eggs - Veganuary

Name: Bedeviled Eggless Eggs - Veganuary
Total time: 50 min
Ingredients: Ingredients for the “egg whites”:; ⅓ block (about 4 oz) extra-firm water-packed tofu, pressed; ¾ tsp kala namak (Himalayan black salt); 2 cups water; 2 and ¼ tsp agar powder or 3 T agar flakes; Ingredients for the “yolk” filling:; ⅔ block (about 8 oz) extra-firm water-packed tofu, pressed; 3 tbsp vegan mayonnaise; 1 tbsp nutritional yeast flakes; 1 tbsp dill pickle brine; 2 tsp Dijon mustard or spicy golden mustard; ½ tsp onion powder; ¼ tsp kala namak* (Himalayan black salt), or more to taste; ¼ tsp turmeric; ¼ tsp paprika (for extra bedeviling, use cayenne pepper); Garnishes:; Paprika and coarse ground black pepper; Optional: sliced black olives; fresh snipped chives; capers; chopped cornichons; chopped dill

veganuary.com

Bedeviled eggless eggs are remarkably similar to deviled eggs in appearance, taste and texture! Find out how to make your own!

View full recipe on veganuary.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veganuary.com.

Share this recipe:

Ingredients

Ingredients for the “egg whites”:
⅓ block (about 4 oz) extra-firm water-packed tofu, pressed
¾ tsp kala namak (Himalayan black salt)
2 cups water
2 and ¼ tsp agar powder or 3 T agar flakes
Ingredients for the “yolk” filling:
⅔ block (about 8 oz) extra-firm water-packed tofu, pressed
3 tbsp vegan mayonnaise
1 tbsp nutritional yeast flakes
1 tbsp dill pickle brine
2 tsp Dijon mustard or spicy golden mustard
½ tsp onion powder
¼ tsp kala namak* (Himalayan black salt), or more to taste
¼ tsp turmeric
¼ tsp paprika (for extra bedeviling, use cayenne pepper)
Garnishes:
Paprika and coarse ground black pepper
Optional: sliced black olives; fresh snipped chives; capers; chopped cornichons; chopped dill