Wednesday, May 29, 2013

Vegan Deviled Eggs - Egg, Dairy, Soy, Wheat/Gluten Free

  I haven't been posting on here much lately because I've been really sick. I had strep throat that lasted almost a month and a sinus infection thrown in for good measure. My awesome husband stepped up to take care of the boys, keep the house clean, and make sure no one starved while I lay about in a fever stupor, but it turns out he's not a very good cook (sorry, Chris!).
  So now that I'm feeling better, I thought I'd try out an experiment. This recipe came about because, while in the very worst stages of strep, I could not swallow almost anything and only eating popsicles and vegetable broth for weeks was really starting to wear me down. I needed some calories! I'd read that turmeric and garlic both had anti-inflammatory properties, so I thought I'd make some bland mashed potatoes with a dash of each. Well the resulting potatoes were light yellow and tasted just like hard boiled egg yolks. This got my wheels turning. Could I make deviled eggs?? I love love love deviled eggs but haven't had any for years and because of Jack's allergies, how sad that he would never know the joy of a good deviled egg?
  So I set out to find if it could be done. I found a few recipes here and here, which were good starting points but as both contained soy and Vegenaise (which contains rice), I really just used them for reference. The results came out fantastic. I was really shocked by the flavor and texture of the whites! They are so mush like the real thing! I only wish the edges had come out a little smoother from the mold but if I was really looking to impress I could probably clean them up with a sharp knife.

For this recipe, you really must have 3 important things:
  • Black Salt (NOT black sea salt, but Indian black salt also called Kala Namak, which has a sulfurous, egg-y flavor)
  • Agar agar powder
  • a half egg shaped mold, unless you don't care if they are egg shaped or not. (My mold made eight 2 1/2 inch eggs)

So without further ado, here's the recipe!

Vegan Deviled Eggs 

1 cup unsweetened plain coconut milk
1 tsp agar powder
1/8 tsp black salt

1 medium potatoes, skinned, cooked, and mashed (or 1 cup instant mashed potatoes made with just water)
1/3 cup unsweetened plain coconut milk
1 Tbs prepared mustard
1/4 tsp mustard powder
1/4 tsp garlic powder
1/4 tsp black salt
1/8 tsp black pepper
1 Tbs dill relish (if desired)

Paprika to garnish

In a small saucepan, bring egg white ingredients to a boil, stirring frequently. Try not to create too many bubbles while stirring, as it will just create more work for you later. Remove from heat, pour mixture into egg molds. Using a spoon, scrape any bubbles off of the top. Refrigerate until set, about 30 minutes.

Meanwhile, mix all yolk ingredients together, set aside.

Once eggs whites are set, using a melon baller or small spoon, scrape out half sphere holes near the middle of each.
Pop the whites out of the mold by inserting a butter knife or similar object in between one side.
Scoop egg yolk mixture into a zippered plastic bag and cut off just the tip on one bottom corner.  Pipe mixture into holes scraped in egg whites. Sprinkle with paprika and serve or keep refrigerated up to 3 days. These are suitable for an outside picnic as they do not need to be kept cool to retain their shape (something I was worried about) and they won't spoil as easily as their actual egg counterparts.


  1. This looks amazing! I can't wait to try it . . . just have to wait for my child to be "okayed" for coconut!

  2. Thank you! I'm actually in the process of making vegan egg salad using these egg whites right now, hopefully it turns out well! If your child cannot use coconut milk, any other plain, unsweetened milk should work (rice, hemp, almond, soy, oat, etc.) but the color may be a tad off. Hope your little one gets the ok though!