Ingredients:
For the “Egg Whites”:
- 1 large russet potato, peeled and boiled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric (for color)
- Black salt (kala namak), to taste (for an “eggy” flavor, optional)
For the “Egg Yolk” Filling:
- 1/2 block firm tofu (about 200g), pressed to remove excess water
- 2 tablespoons vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon turmeric
- 1/4 teaspoon smoked paprika
- 1 tablespoon nutritional yeast
- 1 tablespoon pickle relish (or finely chopped pickles)
- Black salt (kala namak), to taste (for an “eggy” flavor, optional)
- Salt and pepper, to taste
For Garnish:
- Paprika (for sprinkling)
- Fresh parsley or chives (optional, for garnish)
Instructions:
1. Prepare the “Egg Whites”:
- Peel and boil the potato in salted water until soft and easily pierced with a fork, about 10-12 minutes.
- Once cooked, remove from the water and let it cool slightly. Then, cut the potato into small, round slices (around 1/2 inch thick), removing any uneven or rough parts to create smooth, egg-like shapes.
- Use a spoon to hollow out the center of each slice, leaving about 1/4 inch of potato around the edges to form the “egg whites.” Save the potato scooped out for the filling.
- Place the hollowed-out potato slices on a serving platter. Drizzle with a little olive oil, salt, and turmeric for flavor and color. Optionally, sprinkle with black salt (kala namak) to mimic the eggy flavor.
2. Make the “Egg Yolk” Filling:
- In a blender or food processor, combine the pressed tofu, vegan mayonnaise, Dijon mustard, apple cider vinegar, turmeric, smoked paprika, nutritional yeast, and pickle relish.
- Add salt and pepper to taste, and blend until smooth and creamy. Adjust seasonings as needed, adding more black salt for a stronger egg flavor.
- If the filling is too thick, you can add a teaspoon of water or extra mayo to reach the desired consistency.
3. Assemble the Vegan Deviled Eggs:
- Spoon or pipe the tofu mixture into the hollowed-out centers of the potato slices to resemble the traditional egg yolk filling.
- Optionally, sprinkle with a little paprika and garnish with chopped parsley or chives for a fresh touch.
4. Serve:
- Chill in the refrigerator for about 30 minutes before serving to allow the flavors to meld. Serve the Vegan Deviled Eggs cold or at room temperature.
Tips:
- Black Salt (Kala Namak): This salt is key for achieving an “eggy” flavor. If you can’t find it, you can still make the deviled eggs without it, but it won’t taste as similar to traditional deviled eggs.
- Customize the filling: Feel free to adjust the flavor by adding your favorite spices or even a dash of hot sauce for extra heat. You can also swap out the pickle relish for finely chopped olives for a different twist.
- Potato variation: If you want to avoid potatoes, you can use sweet potatoes or other vegetables that hold their shape when cut into rounds.
These Vegan Deviled Eggs are creamy, flavorful, and the perfect party appetizer! They capture all the classic flavors of deviled eggs while being completely plant-based. Enjoy! 🌱🥚
