Tuesday, February 5, 2013

Vegan Deviled Eggs

Vegan Deviled Eggs

If you go to any picnic or holiday you are bound to see deviled eggs. They are the dish of choice for large crowds and comfort food. If your like me, holidays and deviled eggs go hand and hand for traditional purposes. But I have to admit I was NEVER a fan and never liked the smell or taste. I usually passed them by but these have changed my mind and made me LOVE deviled eggs. I didn't know what I was missing but with this recipe, you lose the smell and its completely vegan. Scary on how similar in taste and texture you will keep questioning if you are eating eggs or not. Enjoy!


Vegan Deviled Eggs


Ingredients
Makes: 11 to 12 "Eggs"

"Egg Whites"

2 cups unsweetened milk alternative, I used almond (whiter in appearance)
2 teaspoons agar agar powder
1 to 2 teaspoons The Vegg, (not mixed with water)
Salt & Black Pepper, to taste

Topping

1 Block extra firm Tofu
4 Tablespoons vegan mayonnaise, I used Vegenaise
1/8 teaspoon chili powder
1/2 Tablespoon yellow mustard (Or 1/2 Tbsp more if you want a stronger flavor or color, and check) 
2 teaspoons The Vegg  (not mixed with water)
Salt & Black Pepper, to taste 
1/2 Tablespoon pearl capers
2 small dill pickles (gherkin) or 1 large pickle, cut into small chunks (will be pureed later)
1 teaspoon vinegar from the pickles (or white vinegar is fine) 
1/2 Tablespoon parsley or chive to garnish, finely minced
Cracked Sea Salt & Freshly Ground Black Pepper, to garnish each 
Pinch Paprika or Chili Powder, to garnish each 

Optional Ingredients

Hot Sauce, to taste (spicier)
1/2 to 1 teaspoon Turmeric (for color, if you want it more yellow)
1/2 Tablespoon Onion OR 1 Tbsp green onion or chives, (finely mined)
1 teaspoon freshly squeezed lemon juice (instead of the vinegar, nice for spring/summer)
Pimentos, for garnishing

Directions

"Egg Whites"

Place all "Egg White" into a medium saucepan and bring the ingredients to a boil, whisk to combine during cooking. Once done, remove from the heat and pour into molds. I used a cupcake pan but if you can find egg molds or plastic egg shells (I will use those next time) feel free to use, fun for appearance. Before I refrigerate I sprinkled the tops with salt and pepper (optional). Refrigerate until set up for 1 to 2 hours or longer (I made them 5 or 6 hours before I needed them).

*If using egg molds: When the whites set up, use a teaspoon measure to scoop a bit out. (optional)
Topping

Put all topping ingredients into a  food processor, process until smooth. Scrap the sides as need to make sure everything is well mixed. You can also add in your favorite topping ingredients or ones listed above, its your "egg". 

*This recipe makes extra, half of this recipe would be enough for the amount of "egg whites". I saved the rest and used it as dip or its great on toast.
Assembly

Take a butter knife and go around the molds gently to make sure they will pop out smoothly and remove onto a platter for decorating.

I used a piping bag with a large tip to top each deviled "egg" but you can just use a spoon (star tip is fancier for events, if desired). Garnish with cracked sea salt & freshly ground black pepper, parsley (or chive), and chili powder (or paprika) to taste. You can also add other topping that you  prefer or ones listed above. Serve on a serving plate or platter and enjoy! 


*TIP*

If you are wondering where to find Agar Agar Powder, I found mine in a local Asian/Oriental market (much cheaper). Some grocery stores carry it but if not you can get it online. The packets are usually large enough for a few uses and its great for other recipes. Happy shopping! 




-Amy