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Vegan Deviled Eggs Recipe! Great Substitute for Easter!

Back in the day I was all about some deviled eggs. Easter would roll around and I would spend Sunday morning peeling back the colored shells; transforming them into this classic holiday lunch item. Well, I can proudly tell you that this hasn’t changed since becoming vegan! 

I still love to make the Easter staple, deviled eggs,  or as I like to call them- deviled “teggs” (tofu plus eggs equals teggs). They are just as quick, easy, and yummy. They do however score an extra points because you don’t have to spend twenty minutes bent over the trash can peeling a dozen shells.

I first came across vegan deviled eggs at a party a couple years ago- I was shocked and pleasantly surprised to find this appetizer on the buffet table, and I immediately had to track down the inventive chef. I was blown away that you could recreate something as simple and complex as deviled eggs- and have it taste delicious!

However, after quizzing the poor dear with questions, and swearing to make them the first chance I got, I went home tired and food stoned and before you knew it I had completely forgotten my encounter with this crafty vegan idea.

Try these vegan deviled eggs!I think all good ideas come to you at 3 in the morning or in the shower. Yeah, some people think about bills, or schedules, or school at 3 am. I’m not saying I don’t…but I also think about vegan recipes.

And so, having completely forgotten the actual ingredients list to the vegan eggs I tasted at the party two years prior, I decided to instead use it as an inspirational goal and wing my own version. I used the kids as my guinea pigs and what do you know…

They ate every last one.

And then they squealed for more. lol.

I may have mentioned this in previous blogs, but if I haven’t, I’m going to say that I measure the success of a recipe on my children’s desires for seconds. In the case of vegan deviled eggs…I scored big time! Woo hoo! Even the little man ate 2, and tried to reach for a third. Success, how I love thee.

Of course, the reason I love this recipe so much is because it (once again) is a childhood staple that can be made cruelty-free. Every year for Easter, Americans use more eggs for hunting than eating- a shocking 4,880,000,000! Most of them get thrown out, or lost in the yard, or used for spoon races. All at the price of over stressed factory chickens, just so people can color eggs and play games with them. It definitely gives a new spin on the phrase “Hell in a hand basket.”

This Easter, just say no to eggs and get your paws on some vegan deviled teggs!

An easy vegan deviled eggs recipe!Vegan Deviled “Teggs”

Ingredients:

  • 1 package of extra firm tofu, patted dry
  • 8 oz chickpeas, with some liquid reserved
  • 2 Tbsp vegan mayo, such as vegenaise
  • 1 Tbsp mustard
  • 1 Tbsp nutritional yeast
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp turmeric
  • Salt and pepper to taste
  • Cayenne pepper to top (optional-use paprika for a non-spicy version)

Directions:

  1.  Slice your patted tofu block into 18 squares (see picture- right) and line on a plate. If you want a “crispy” version, you can pan fry or bake your squares in coconut oil until golden brown.
  2. For the “yolk,” blend chickpeas in a mini food processor until smooth. You may need to add some of that reserved chickpea liquid to get things going.
  3. In a bowl, combine chickpea mixture, vegan mayo, mustard, nutritional yeast, paprika, onion powder, garlic powder, turmeric,  salt, and pepper. Stir until blended well.
  4. Top each tofu square with about a tablespoon of “yolk” mixture. Sprinkle with cayenne pepper or paprika!
  5. Enjoy!

 For more Easter food fun, check out my Vegan “Egg Salad” Sammies and Chocolate Peanut Butter Eggs!

Deliciously EASY vegan deviled eggs!

Vegan Deviled "Teggs"
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Ingredients
  1. 1 package of extra firm tofu, patted dry
  2. 8 oz chickpeas, with some liquid reserved
  3. 2 Tbsp vegan mayo, such as vegenaise
  4. 1 Tbsp mustard
  5. 1 Tbsp nutritional yeast
  6. 1 tsp paprika
  7. 1 tsp onion powder
  8. 1 tsp garlic powder
  9. 1/4 tsp turmeric
  10. Salt and pepper to taste
  11. Cayenne pepper to top (optional-use paprika for a non-spicy version)
Instructions
  1. Slice your patted tofu block into 18 squares (see picture- right) and line on a plate. If you want a "crispy" version, you can pan fry or bake your squares in coconut oil until golden brown.
  2. For the "yolk," blend chickpeas in a mini food processor until smooth. You may need to add some of that reserved chickpea liquid to get things going.
  3. In a bowl, combine chickpea mixture, vegan mayo, mustard, nutritional yeast, paprika, onion powder, garlic powder, turmeric, salt, and pepper. Stir until blended well.
  4. Top each tofu square with about a tablespoon of "yolk" mixture. Sprinkle with cayenne pepper or paprika!
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

Do you have any Easter traditions? Share your story in the comments below!

randi

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3 comments

Reply

Hi Randi,
These vegan deviled eggs would be so great as appetizers at my next book club meeting! So yummy! I am so glad you shared them with us at the Plant-Based Potluck Party. I’m pinning and sharing!

Reply

Thanks Deborah!

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