Some might ask, “Why veganize something as odd as a hard-cooked chicken hen’s egg that has been fancied up with spices?” In a word, nostalgia. Not many current day vegans were raised as vegan let alone vegetarian. That’s right, sentimental memories of meals spent with those we love on holidays. Remembering family picnics or the way my Dad slurped in a deviled eggs so fast it disappeared before our eyes in an instant is why I chose to try a vegan deviled egg recipe. I have to say I did very little to Maresa’s vegan deviled egg recipe from Lagusta’s Luscious! but am writing out my exact modifications below.
We tried 4 different modifications on the yolk mixture, some that compared the Just Mayo by Hampton Creek to Veganaise. We thought the Veganaise was a little less salty and decided on a tofu and chestnut mixture as opposed to Maresa’s just tofu version. We haven’t had eggs in years but these brought back clear memories and were a very pleasing appetizer.
Vegan Deviled Eggs
makes 24 traditional sized pieces
2 Cups unsweetened coconut milk
2 t agar powder
1/4 t Kala Namak (Indian black salt) – NO SUBSTITUTIONS
12 oz. extra firm tofu
4 oz. cooked and peeled chestnuts (about 6)
4 T Vegenaise (Nayonaise is too sweet and Just Mayo was a little too salty)
1/4 C vegetable oil
2 t prepared yellow mustard
1 T prepared horseradish
1 t kosher salt
¾ t Kala Namak (Indian black salt) – NO SUBSTITUTIONS
1 t turmeric
black pepper to taste
paprika to top
parsley to garnish
Bring all ingredients to a boil, whisking all the time. Pour into egg shaped (or similar sized) molds and refrigerate until set up (~ 30 minutes). When the whites are set, use a melon-baller to scoop a bit out. This is where you will fill it with the yellows.
Put all ingredients in food processor and blend until smooth. I suggest scraping down the sides and as much as you can around the bottom a couple of times and blending again since you want to get the chestnuts as fine as possible.
Finish the pieces off by either spooning or piping the yellows into the hollow of the whites and heaping it up a bit. Sprinkle on a little paprika and place some parsley around the pieces on a decorative plate. Any extra yellow can be served on the side with crudités.