Vegan deviled eggs

Ingredients
White mushrooms (remove stems) soaked in pickle juice (I let mine soak for 2 to 3 days.) Remove and allow pickle juice to drain off on a plate with a paper towel
Chick peas
Tofu (gave a wonderful egg taste)
Vidalia onion dressing
A little mustard
Sweet relish
Seasoning (I did a little garlic powder, a little creole seasoning and a little salt, season to taste)
Blend the chickpeas and tofu in food processor or nutri bullet. Tofu adds a nice egg flavor and a thickness to make the perfect consistency. I added a little tofu at a time to reach my ideal consistency
Add blended mixture to bowl.
Add to mixture Vidalia onion dressing (or vegan mayo), a little mustard, sweet relish, and seasoning. Stir until blended with nice consistency.