How to prepare Deviled Eggs Recipe without Eggs
Deviled eggs are a classic party favorite, but if you’re avoiding eggs or seeking a plant-based alternative, fear not! You still get the creamy, tangy flavor of deviled eggs without any eggs. Instead, this eggless deviled eggs recipe finds its egg yolk replacement in tofu, the products of which create a rich, creamy filling that totally mimics the satisfying texture and taste.
These eggless deviled eggs are perfect for anyone on a vegan diet, or with an egg allergy that misses this classic snack. The best part? They are super-simple to prep, full of flavor and a key contributer to your next get-together!
Why You’ll Love This Recipe:
Vegan and Egg Free: It can even be made without egg to suit those who have allergies or avoid animals or animal products.
Simple Ingredients: Uses basic pantry ingredients like tofu, mustard, and spices.
Flavorful and Creamy: The tofu filling mimics the creamy texture of traditional deviled eggs.
You can customize: Add your own toppings or mix-ins and make them yours!
Ingredients:
For the Filling:
1 block firm tofu (drained/pressed)
2 tablespoons vegan mayo
1 tablespoon Dijon mustard (or yellow mustard)
1 tablespoon white vinegar (or apple cider vinegar)
1/4 teaspoon turmeric (for color)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika (or other paprika)
Salt and pepper to taste
1 Teaspoon Pickle Relish (optional, for additional flavor)
For the Toppings:
Paprika (for garnish)
Chopped chives or parsley (optional)
Green olives or capers (optional, for garnish)
For the "Egg" Whites:
1 large russet potato (boiled and peeled)
1/4 teaspoon turmeric (for color)
1/4 teaspoon black salt (optional for eggy taste)
Chopped fresh parsley (for garnish, optional)
Step-by-Step Instructions:
Prepare the "Egg" Whites:
Begin again by the outer skin of the potato and cutting it down into include small quarters.
Boil the potato pieces in salted water for about 10 to 12 minutes, or until fork-tender.
Remove the potatoes from the water and mash until smooth. Stir in turmeric and black salt (if using) for color and a hint of eggy flavor. Let this mixture cool a little bit.
Make the Filling:
Drain the tofu, and gently press it (this rids some excess moisture). To press tofu, you could use a tofu press or wrap the tofu in a clean kitchen towel and set something heavy on top.
After pressing, crumble the tofu into a bowl. You want something that has the consistency of mashed egg yolk.
In a mixing bowl, crumble the tofu and add the vegan mayonnaise, Dijon mustard, white vinegar, turmeric, garlic powder, onion powder, and paprika. Stir well to make a smooth creamy filling. Taste, then add more salt, pepper or relish if you like.
To Assemble the Eggless Deviled Eggs:
Stuff each mashed potato “egg white” with the tofu filling using a spoon or piping bag. Be generous—make a little pile on top!
Garnish with a sprinkle of paprika, and add optional toppings such as chopped chives, olives or capers for extra flavor and the eye candy.
Chill and Serve:
For optimal results, counter the deviled eggs for any contents aside from the boiled egg whites (color the outer egg white, for both presentation and flavor!), but have them sit in the cold for at least 30 minutes before you plan on serving. This gives the flavors time to meld and makes them tastier!
Serve on a platter and see them vanish in seconds!
Best Eggless Deviled Eggs Tips:
Use firm tofu: You can use any kind of tofu you like, but firm tofu will hold its shape better and create a more satisfying filling texture.
Add a Little Zing: A spoonful of pickle relish or finely chopped pickles will give the filling a nice zing.
Change Up the Flavor: You can add mustard powder, Tabasco or a splash of lemon juice to make the filling your own.
Chill Them: You’ll want to chill the deviled eggs so that the filling firms up and they’re easier to handle and serve.
Questions-Answer
Can I make this recipe with other types of tofu?
While firm tofu is better for getting the creamy filling, you should use silken tofu if you want an even smoother texture. Silken tofu, however, will be a little softer and runnier, so you might have to use less mayonnaise and/or add a little thickening agent like chia seeds or ground flaxseed.
How do I replace potatoes for the “egg” whites?
If you’re looking to skip the potato you might turn to sweet potatoes or even a cauliflower for a lighter option. These options will also provide a neutral, soft base for the tofu filling.
How do I make these in advance?
These deviled eggs without the eggs are ideal for advance prep. Make them the night before and chill, ready to serve the next day. As long as you wrap them up properly to avoid them drying out.
Can I make these gluten-free?
Yes! None of the ingredients contain gluten, so this recipe is naturally gluten-free. However, be sure to check the label on your vegan mayonnaise and other store-bought products for gluten in addition to dairy and eggs.
Final Thoughts:
These are delicious, clever eggless deviled eggs. They have all of the flavors of the original dish (without eggs) with the decadent and creamy tofu filling and smooth potato base. Whether you’re throwing a vegan-friendly party or just avoiding eggs for dietary reasons, these eggless deviled eggs are a crowd-pleaser for everyone to enjoy.
Give them a whirl, suit them to your palate, and they might just become your new go-to party snack!
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