08 Aug

Craving a deviled egg but don’t eat eggs anymore? Here you go. This was one of my first recipes that launched me into the vegan air! If you use to love the texture and flavors of “real” deviled eggs, this recipe is for you. Deviled eggs reminiscent of spring, picnics, sunshine, family, friends, and warmth. Skeptical? They won’t disappoint. I promise.

Eggless Deviled Eggs

The development of my deviled tofu “eggs” was quite a task, but well worth it. The texture and flavor of the tofu filling compared to the “real” egg filling are surprisingly similar. Cutting the tofu into an egg shape helps the with the visual similarities.

My non-vegan friends were skeptical if I could pull off a vegan deviled egg. When I was questioned regarding my validity of my deviled eggs being vegan, I knew I had it and had them.

Vegan Deviled Eggs- You won't believe these deviled eggs are vegan and gluten free. This is a must try recipe and oh so delicious! |infusedveggies.com

The easiest way to “pipe” the filling onto the “egg” slices is by cutting a small hole in one corner of a ziplock bag, plopping a pipping tip in, and filling it up. No need to buy special piping bags, plastic bags work just as well!

Vegan Deviled Eggs- You won't believe these deviled eggs are vegan and gluten free. This is a must try recipe and oh so delicious! |infusedveggies.com

These “eggs” are a must for picnics, family events, the perfect spring time snack. Who doesn’t love a little spring in the air?

Remember to make it your own, have fun in the kitchen, and enjoy infused veggies!

Vegan Deviled Eggs

Vegan deviled eggs so good you won’t believe they are not made with real eggs. No chicks hurt in this recipe. Enjoy a springtime favorite, vegan style.

  • 2 packages Extra Firm Non-GMO Tofu, (drained)
  • 3/4-1 cup vegan mayonaise
  • 2 tbsp shallots, (diced)
  • 1/4-1/2 tsp turmeric
  • 1 tbsp yellow mustard
  • 1 tsp soy sauce, (gluten free)
  • 2 tbsp fresh lime juice
  • 1/4-1/2 tsp salt

After Blended

  • 1/4 cup dill pickles, (finely diced)
  • 1/2 tsp paprika
  • 2 tbsp chives, (chopped)
  • 2 tbsp capers, (optional)
  • 2 tbsp lime zest, (optional)
  1. Drain tofu thoroughly.

  2. Laying tofu flat cut thin sections.

  3. Using 1 inch oval cutter, cut out egg shape from tofu, saving leftover tofu.

  4. Place rounds in refrigerator.

  5. Place excess tofu, mayonnaise, shallots, turmeric, mustard, soy sauce, lime juice and salt into food processor. Blend until smooth.

  6. Fold in diced pickles.

  7. Place deviled egg mixture into piping bag with, or without, a piping tip.

  8. Remove tofu rounds from refrigerator, start piping mixture onto rounds.

  9. Top with paprika, chives, extra diced pickles, or capers.

  10. Serve and Enjoy!

Do not use too much mayonnaise the mixture will be too thin and slide off the tofu rounds. Take your time to develop the right texture.

If you do not have piping materials use a small spoon to top rounds.

Remember to make it your own, have fun in the kitchen, and enjoy infused veggies!

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