Deviled Eggs


Difficulty: Medium

Makes 12-16 (depending on mould size)

Yep, you read that right, deviled freakin’ eggs! They look just like the real thing and if my memory serves me correctly, they taste pretty similar too (but of course this all comes with none of the unpleasantness of real eggs). The eggy tastes comes to you courtesy of black salt; an ingredient you can easily pick up at your local Indian grocery. The size and quantity of your batch will be dependent on the moulds you use and you can easily pick these up online for a few bucks (I used chocolate egg moulds). Take thrse guys along to your next party or picnic and they’re sure to be a real hit!



  • 1 1/2 cups unsweetened almond milk (or any other non-dairy milk)
  • 2 teaspoons agar agar powder
  • 1 teaspoon salt


  • 1 1/3 cups (approximately one can) chickpeas
  • 1/3 cup vegan mayonnaise
  • 1 tablespoon mustard
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1-2 teaspoons black salt
  • 1 teaspoon paprika


  1. Spray the moulds with spray olive oil.
  2. In a small saucepan, combine the almond milk, agar agar and salt. Whisk constantly over a high heat until boiling.
  3. Once boiling, allow to sit for a minute or two on the heat before whisking again and pouring into moulds.
  4. Place in the fridge to set for a few hours.
  5. When the whites have set, gently remove them from the mould.
  6. Using a knife, carefully cut a small chunk out of the white to fill with the yolk mixture.
  7. Make the yolk by blending together all of the ingredients until smooth.
  8. Pipe the mixture into the holes in the white, sprinkle with paprika and serve.


7 comments on “Deviled Eggs

  1. Caeli @ Little Vegan Bear on said:

    These look so awesome! I remember helping my mum make deviled eggs for something years ago. Never did I think I would be able to eat them again after going vegan!

  2. Mattheworbit on said:

    How do they compare to the similar ones lagusta posted in 2011? The protein in the soy instead of almond milk would change the texture a bit.

    • Chelsey on said:

      Hey! I haven’t seen this recipe but I did initially make the base with soy milk however I found the flavour of the soy a little too intense. Unsweetened almond milk was a lot more subtle in flavour and didn’t really differ much at all in texture to the soy based ones so found it worked a lot better for me but of course soy could be used instead. The filling itself is chickpea based as opposed to tofu based and I found that the texture and flavour of the chickpeas made it very “yolky”, which is what I was going for. As a bonus that means the recipe is soy free, which means even more people can enjoy it 😀

  3. Joanne Bella on said:

    So I decided to make the ‘yolk’ while the ‘whites’ set…decided a little taste was in order – holy cow – this is amazing. – it tastes like I remember an egg tasting like ( it’s been a really long time). I don’t know if these are going to make to our Thanksgiving dinner. Thanks for this recipe!!

  4. For ‘mustard’ – what type do you recommend? Dijon? Hot English? Tasteless American? (LOL!). Also, in no. 3 of the method section, when you say ‘allow to sit for a minute or two’, do you mean whilst boiling, or should you first remove from the heat? Thanks in advance; I’m really keen to make these 🙂

    • Chelsey on said:

      Hi Sarah! I used regular American mustard but you could really use whatever you prefer. And you leave the mixture to sit on the heat 😀

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