Bedeviled Eggless Eggs - Veganuary ZA

Name: Bedeviled Eggless Eggs - Veganuary ZA
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 very similar to deviled eggs in appearance, taste and texture. They make the perfect bite-size finger food for BBQs, picnics and parties!

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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.

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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