A Southern Favorite: Deviled Eggs Sans The Eggs

Deviled eggs are a Southern staple — creamy, tangy, and impossible to stop eating. But what if you're vegan? The egg is kind of the whole point. Turns out tofu pulls it off better than you'd expect.

Ingredients:

1 block firm tofu, pressed and cut into oval shapes

2 tbsp vegan mayo

1 tsp apple cider vinegar

1 tsp yellow mustard

1/2 tsp turmeric (for color)

1/4 tsp black salt (kala namak — gives an eggy flavor)

Salt and pepper to taste

Paprika for garnish

Fresh chives for garnish

Instructions:

Press tofu for 30 minutes and cut into egg-white shaped ovals

Scoop a small divot in the center of each piece

Blend the scooped tofu with vegan mayo, vinegar, mustard, turmeric, black salt, salt and pepper until smooth

Pipe or spoon the filling back into each tofu oval

Dust with paprika and top with chives

Serve chilled

The black salt is the secret weapon here — it has a sulfurous egg-like flavor that makes these genuinely convincing. Guests who don't know they're vegan won't know.

Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.