deviled eggs

Sure, it’s technically the main ingredient, but egg doesn’t have to be in your homemade version of deviled eggs. Keep it lighter, animal friendly, and just as delicious as the original. All you need are a handful of ingredients and you’ve got yourself a vegan-friendly version of deviled eggs. Enjoy!

The secret in this dish is in the agar powder, which helps to firm the “egg white” so that it resembles the base to deviled eggs. Since white eggs generally carry little taste to begin with, the flavor in this recipe comes from the egg yolk filling, which has an avocado base. Avocado has always reminded me of eggs and carries the similar aftertaste. It’s a great way to replace the yolk. The addition of mustard and spices gives this recipe the ultimate egg-y touch. Enjoy!

Vegan Deviled Eggs

For the eggs:

  • 1 1/2 cups almond milk, or any vegan milk
  • 1 teaspoon agar powder
  • Dash of sea salt

For the egg yolk filling:

  • 1 avocado
  • 1 teaspoon mustard
  • Salt and pepper to taste
  • 1 teaspoon white vinegar
  • 1/2 teaspoon turmeric
  • Dash of powdered white mustard

Garnish:

  • Paprika
  • Chopped chives

Directions

For the eggs, add all ingredients into a blender and mix until smooth. Pour into molds the size and shape of half eggs. Let it set until firm in the refrigerator. When finished scoop a 1/2-teaspoon from the center of each mold to make way for the egg yolk filling.

For the egg yolk filling, mash and fold all the ingredients together until creamy. Pipe evenly into the egg molds and garnish with sweet paprika and chopped chives.

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Photo Credit: Cassidy