A southern favorite: Deviled Eggs sans the eggs

I often get a weird look when I come up with a vegan version of a dish whose main ingredient is not vegan. And of course, when the dish has the ingredient on its name, we run into a problem.

Or do we?

Yes, admittedly these don’t really 100% taste like the original, as it is difficult to recreate eggs. but using a little ingenuity, a doctored up cookie cutter, and the help of black salt, and we arrive at a delicious combination that is also easy on the eyes.

Kala Namak, or black salt is found at most Indian markets or online. It is a salty and somewhat pungent spice that resembles the smell of eggs with its high concentration of sodium chloride. It is available in rock form or powder. I prefer the powdered version. This is the key ingredient of this recipe. Order it, find it, use it, love it.

Although I use doctored up cookie cutters to give these their characteristic egg shape, there is no harm in square eggs with a little messy yolk. After all, deviled eggs are a little rough, down home, and slightly dirty country good eats. Well, vegan good eats.

Optional equipment:

  • 2 inch round cookie cutter smashed to make an oval shape
  • 1 1/2 inch round cookie cutter left alone for the egg yolk mixture

Ingredients for 16 deviled eggs plus left over eggless egg salad:

  • 2 pounds (2 packages) organic firm tofu
  • 1 can chickpeas, drained and rinsed
  • 3 teaspoon Dijon mustard
  • 2 teaspoons pickles, minced finely
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 3 tablespoons red onion, minced finely
  • 1/2 teaspoon garlic, minced finely
  • 1 teaspoon black salt plus more for coating the tofu egg whites
  • pepper to taste
  • paprika for sprinkling
  • chives for garnish

Start by draining the tofu of any additional water by squeezing it gently over the sink, wrapping it in a tower, and putting a little weight, like a can of something on top to pressure the water out. Let rest for about 30 minutes.

Draining the tofu, then wrapping it on a towel with weight on top, like a can, to pressure the water out

Take out of the blocks and cut it horizontally in 4, carefully to get even slices. Cut it first in half, then each half in half to get 4 sheets for the egg whites.

Slicing the tofu for the egg whites

If there is still some water, pat the tofu sheets dry. You can either cut each into quarters, or use the cookie cutter to get four egg whites out of the tofu.

Cutting the tofu egg whites with a doctored up cookie cutter

With your finger, rub each tofu piece with a little more black salt, be generous or else they will taste bland. Season also with pepper.

Reserve the left over tofu and put it in the food processor with the rest of the ingredients, chickpeas, onions, garlic, pickles and seasonings. You can also add 1/4 cup of vegenaise for a richer version. I like it without. Process until smooth and well mixed.

The egg yolks nicely colored and spiced

Using the smaller circular cookie cutter, place about a tablespoon of egg yolk on top of each egg white.

Shaping the egg yolks

Use your finger to allow the mixture down, shape gently into a round. You will have some left over, enough for another 16 deviled eggs. So if you are feeding a crowd, just get another block of tofu for the egg whites. If not reserve as egg salad and enjoy.

Assembled deviled eggs

Sprinkler with paprika and top with minced chives.

Garnishing with paprika and chives for a stunning presentation

If I feel like being extra fancy and bring down home cooking to a haute level, serve these in a gorgeous oversized white plate on spinach leaves.

Serving deviled eggs on a spinach leave for a sophisticated crowd, or if you just want to spoil yourself

Related posts:

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Tomato Zucchini Fritters with Vegan Tzatziki
Everyone's grandmother was right. Mark Bittman's Message? Eat your veggies
  • Noelle @Opera Singer in the Kitchen

    Nice! I made hummus the other day and my friend told me it could pass for deviled egg filling! You beat me to it! :)

  • Joel Luks

    How funny :) Well, think of it as telepathic effort :)

  • Martha

    very pretty. good Idea to add the chickpeas. nice photo of the final dish. like the plate and the spinach leaf. good job. I will make this for my hubby

  • Joel Luks

    Thank you Martha…I do believe that taking the presentation one notch higher is really appreciated by my guests…some how vegan turns into gourmet, and they are so inquisitive to explore more :)

  • Joel Luks

    Kitty likes vegan deviled eggs…i wonder if he knows the difference?

  • http://twitter.com/joel_luks/status/15853028501 Joel Luks

    Bad ass deviled eggs sans the egg…#vegan down home cooking :) http://ow.ly/1WI8i Ok for breakfast right? #vegangoodeats

  • http://twitter.com/certifiedvegan/status/15853198714 Certified Vegan

    RT @Joel_Luks: Bad ass deviled eggs sans the egg…#vegan down home cooking :) http://ow.ly/1WI8i Ok for breakfast right? #vegangoodeats

  • http://twitter.com/joel_luks/status/15855379784 Joel Luks

    A southern favorite: Deviled Eggs sans the eggs http://goo.gl/fb/M50pX #vegan

  • http://twitter.com/yourdailyvegan/status/15855532382 Your Daily Vegan

    RT Love @Joel_Luks: A southern favorite: Deviled Eggs sans the eggs http://goo.gl/fb/M50pX #vegan

  • http://twitter.com/kallistesoap/status/15855595722 Kalliste Soap Shop

    RT @YourDailyVegan: RT Love @Joel_Luks: A southern favorite: Deviled Eggs sans the eggs http://goo.gl/fb/M50pX #vegan

  • http://twitter.com/joel_luks/status/15855806998 Joel Luks

    * "How funny :) Well, think of it as telepathic effort :) " http://bit.ly/9z2Wbt

  • http://twitter.com/peeledsnacks/status/15856127878 Peeled Snacks

    These look good! A southern favorite: Deviled Eggs sans the eggs – http://cot.ag/aJmSCc

  • http://twitter.com/readmetosleep/status/15856249550 Robert & Amber

    RT @YourDailyVegan: RT Love @Joel_Luks: A southern favorite: Deviled Eggs sans the eggs http://goo.gl/fb/M50pX #vegan

  • http://twitter.com/80sislove/status/15856308995 Shawna Crossman

    @MarcFrechette..yum! I want it in me. RT Love @Joel_Luks: A southern favorite: Deviled Eggs sans the eggs http://bit.ly/dt7dLX #vegan

  • http://twitter.com/mmmeg/status/15856485478 .

    RT @YourDailyVegan: RT Love @Joel_Luks: A southern favorite: Deviled Eggs sans the eggs http://goo.gl/fb/M50pX #vegan

  • http://twitter.com/kara_elle/status/15859169378 Kara Kehoe

    Now this I gotta try!! RT @YourDailyVegan: RT Love @Joel_Luks: A southern favorite: Deviled Eggs sans the eggs http://goo.gl/fb/M50pX #vegan

  • http://twitter.com/annielytikal/status/15861293656 Annie McCallister

    Omg. This makes my day. No, month. :) RT @ Joel_Luks

    A southern favorite: Deviled Eggs sans the eggs http://goo.gl/fb/M50pX #vegan

  • http://twitter.com/joel_luks/status/15865961814 Joel Luks

    * "Thank you Martha…I do believe that taking the presentation one notch higher is really appreciated by my gu…" http://bit.ly/9z2Wbt

  • http://twitter.com/joel_luks/status/15869151221 Joel Luks

    Apparently, my cat likes doesn't seem to mind the #vegan deviled eggs :) http://ow.ly/i/20bX http://ow.ly/1WR2o

  • http://twitter.com/joel_luks/status/15869200401 Joel Luks

    * "Kitty likes vegan deviled eggs…i wonder if he knows the difference?" http://bit.ly/9z2Wbt

  • http://twitter.com/veganmeans/status/16470497141 Lee Hall

    Example of the creative offerings at the #Vegan Good Eats blog from @Joel_Luks: http://ow.ly/205EN

  • Magicalspice

    Fantastic appetizer…looks so good!

  • http://twitter.com/theardentepicur/status/16737657356 Magicalspice

    * "Fantastic appetizer…looks so good!" http://bit.ly/9z2Wbt

  • http://twitter.com/joel_luks/status/16738125942 Joel Luks

    One of my favs..thanks for sharing it :) RT @TheArdentEpicur * "Fantastic appetizer…looks so good!" http://bit.ly/9z2Wbt

  • Alison

    Definitely will be trying this recipe! Looks fantastic!

  • Joel Luks

    Thanks Alison. Let me know how it turns out :)

  • http://twitter.com/joel_luks/status/16886045938 Joel Luks

    * "Thanks Alison. Let me know how it turns out :) " http://bit.ly/9z2Wbt

  • happykatie

    Delish!!  I love kala namak – however, I have learned my lesson about spilling on the carpet and on clothing.  Even the tiniest bit and WHEW – you are magically transformed into a sulfur mine :)

    I use mine for an easy cheater tofu eggless salad, but totally love the deviled eggs too!!

  • TheVeganista

    You come up with some of the most interesting recipes! I like it though. You’re very inspirational and the food is always delicious. I’m gonna have to try this one. Thanks for posting :)

  • LOuise

    Wow, these are great, now one of my favorite new vegan recipes and with the leftover yolk I just mixed in crumbled tofu and VOILA!! instant egg salad sammiches!

  • http://twitter.com/jennybradley/status/106242984760193024 Jenny Bradley

    This #vegan deviled 'egg' recipe is amazing! http://t.co/PIru5rf

  • http://twitter.com/jennybradley/status/106242984760193024 Jenny Bradley

    This #vegan deviled 'egg' recipe is amazing! http://t.co/PIru5rf

  • http://twitter.com/sarahmsmart/status/106244502351659008 Sarah M. Smart

    This #vegan deviled 'egg' recipe is amazing! http://t.co/PIru5rf

  • http://twitter.com/erinred/status/106351131181064192 [Erin] Red

    This #vegan deviled 'egg' recipe is amazing! http://t.co/PIru5rf

  • http://twitter.com/work4veggies/status/106370802852700161 Melissa H.

    This #vegan deviled 'egg' recipe is amazing! http://t.co/PIru5rf

  • http://twitter.com/eggconservation/status/106526577269022720 Conservation of Eggs

    This #vegan deviled 'egg' recipe is amazing! http://t.co/PIru5rf

About this site

VeganGoodEats.com is a compilation of my favorite recipes and experiences. Erasing the stereotype that we eat rabbit food, I hope that the site inspires you to live a cruelty-free life. There is enough to live peacefully and indulgently.

About Joel Luks

Intellectually curious arts advocate. Design junkie & blogger. Creative nutty vegan chef loving all ethnic foods in a quest to ensure vegan food is seen as delicious, varied, and yes, sometimes, indulgent. Classical flutist & sucker for rhythmic music.

I work for CultureMap.com, a Houston-based lifestyle digital magazine, where I report on food, arts, society and city life, produce videos and curate an events guide.

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