Savory Vegan Deviled Eggs

Here’s my take on vegan deviled eggs, a plant-based version of the classic party appetizer that looks and tastes surprisingly like the real thing. I make these with seasoned tofu and black salt to capture that familiar egg flavor everyone knows and loves.

These little bites have become a regular at our family gatherings, and even my non-vegan friends ask for the recipe. I usually make a double batch because they disappear so quickly from the appetizer table. Perfect for potlucks, wouldn’t you say?

What Kind of Potatoes Should I Use?

While the recipe calls for Yukon Gold potatoes, you’ve got some flexibility here. Yukon Golds are ideal because they have a naturally buttery, creamy texture that works perfectly for mimicking the smoothness of traditional deviled eggs. If you can’t find Yukons, other waxy potatoes like red potatoes or white potatoes will work too – just avoid starchy russet potatoes as they can become too mealy. When picking your potatoes, look for ones that are firm and smooth, without any green spots or sprouts. For the best results, try to choose potatoes that are similar in size so they’ll cook evenly.

Options for Substitutions

This creative vegan recipe allows for some substitutions, though a few ingredients are key to getting that perfect ‘eggy’ result:

• Agar powder: This is a must-have ingredient that can’t be substituted, as it’s essential for creating the firm ‘egg white’ texture. Make sure to use powder, not flakes, as the measurements would be different.
• Yukon gold potatoes: You can swap these with russet potatoes or even cauliflower (steamed until very soft) for a lower-carb version. Just make sure to drain them really well to avoid excess moisture.
• Plant-based milk: Any unsweetened plant milk works here – soy, almond, oat, or cashew. Just avoid coconut milk as it could affect the flavor.
• Vegan yogurt: If you can’t find plain vegan yogurt, you can use extra vegan mayo or silken tofu (blended until smooth) instead.
• Nutritional yeast: This gives the eggy flavor, but if you’re out, you can use a bit of black salt (kala namak) instead – it has a naturally eggy taste.
• Plant-based mayo: You can make your own by blending silken tofu with a bit of mustard and lemon juice if you don’t have store-bought vegan mayo.

Watch Out for These Mistakes While Cooking

The trickiest part of vegan deviled eggs is getting the agar mixture just right – if you don’t boil it properly for at least 2 minutes, your “egg whites” won’t set firmly enough to hold their shape. When working with the potato filling, a common mistake is not mashing the potatoes thoroughly enough while they’re still hot, which can lead to lumpy, uneven texture that won’t pipe smoothly into the agar “whites.” Temperature control is crucial too – make sure to let your agar mixture cool slightly before pouring it into the molds, but don’t wait too long or it will start setting in the pot. For the best results, chill your “eggs” for at least 4 hours before attempting to fill them, and bring the potato mixture to room temperature before piping, which helps it maintain a creamy, smooth consistency.

What to Serve With Vegan Deviled Eggs?

These plant-based deviled eggs make a fantastic appetizer or party snack that pairs well with other finger foods. Try serving them alongside some crunchy vegetable crudités like carrot sticks, cucumber rounds, and cherry tomatoes for a fresh contrast to their creamy texture. For a complete appetizer spread, add some mixed nuts, vegan cheese and crackers, or hummus with pita chips. Since these are perfect for gatherings, they also go great with other classic party foods like mini sandwiches or wraps – just keep everything plant-based to stick with the vegan theme!

Storage Instructions

Keep Fresh: These vegan deviled ‘eggs’ need to be kept chilled! Place them in an airtight container in the refrigerator, where they’ll stay good for up to 3 days. The white part might get a bit firmer in the fridge, but that’s totally normal.

Make Ahead: You can prepare the components separately if you’re planning ahead. Make the white parts up to 2 days in advance and store them in the fridge. The potato filling can also be made a day ahead – just keep it in a separate container. When you’re ready to serve, pipe the filling into the whites and add your garnishes.

Serve: Take these out of the fridge about 10-15 minutes before serving to let them come closer to room temperature – this is when they taste best! Add the paprika and herbs right before serving to keep them looking fresh and pretty.

Preparation Time	15-20 minutes
Cooking Time	40-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 10-15 g
• Fat: 15-20 g
• Carbohydrates: 45-50 g

Ingredients

• 3/4 teaspoon agar powder (2.25g)
• 3/4 cup water (180 ml)
• 3 tablespoons unsweetened and plain plant-based milk
• 2 tablespoons plain vegan yogurt (unsweetened)
• Optional: a pinch of salt
• 150g yukon gold potatoes, peeled (about 3 small or 1 large, approximately 15.5 ounces)
• 1/2 tablespoon nutritional yeast
• 1/4 teaspoon salt
• 1/4 teaspoon onion seasoning
• 1/4 teaspoon garlic seasoning
• 1/8 teaspoon turmeric
• 1 tablespoon plant-based mayonnaise (14g)
• Sprinkle of paprika
• Chopped parsley or microgreens for garnish

Step 1: Prepare the Egg White Filling

Begin by pouring the agar powder and water into a small pot.

Bring it to a boil over medium-high heat, stirring continuously for 5 minutes to ensure the agar powder dissolves completely.

After the mixture reaches a boil, add in the non-dairy milk and yogurt, stirring until the mixture is well incorporated.

For extra flavor, you may sprinkle in a bit of salt.

To test if the agar powder is fully dissolved, touch the mixture with your finger; it should feel like a smooth gel.

Pour the prepared liquid into an egg-shaped mold and refrigerate for at least 1 hour or until set.

If any bubbles appear in the mixture, you can pop them, or leave them if they don’t bother you.

Step 2: Cook and Mash the Potatoes

While the egg whites are setting, work on the filling by placing potatoes in a small pot with enough water to cover them.

Cook the potatoes for about 40 minutes over low heat.

If the water evaporates too quickly, feel free to add more.

Continue boiling until the potatoes are extremely soft.

You can leave the small potatoes whole or cut them into pieces if preferred.

Once cooked, drain any remaining water from the pot.

Step 3: Season and Mix the Filling

Add seasonings of your choice to the drained potatoes and mash them with the back of a spoon or a spatula until smooth.

For an even smoother texture, consider using a potato ricer.

Incorporate vegan mayonnaise into the mashed potatoes and mix together to achieve a light and fluffy consistency.

Taste the mixture and adjust the seasonings as desired to suit your taste.

Step 4: Assemble the Egg Whites and Filling

Transfer the yolky filling into a piping bag fitted with a star tip.

Carefully remove the vegan egg whites from the egg molds once they are set.

Pipe the yolky filling on top of each egg white in a decorative swirl.

Finish by sprinkling paprika and any fresh greens over the top for garnish.

Additional black pepper or salt can also be added to taste.

Enjoy your creative and delicious vegan eggs!