Vegan deviled “eggs” are the perfect springtime appetizer that everyone can enjoy.
Vegan Deviled Eggs
By Sue Lau | Palatable Pastime
My recipe of the day is for vegan deviled eggs, in honor of Earth Day, as a bunch of us blogging friends are pooling together to share both vegan recipes and those for sustainable foods.
This is a recipe I got excited about doing after reading a discussion about using black salt in vegan recipes to mimic the flavor of egg. Since I had some in my spice box, I thought it might be a clever idea to make some deviled eggs for vegans.
Of course, it is a requirement that there be “some sort” of egg flavor in there, or what is the point? I am not that excited to add some turmeric or something else yellow and call it a day. If I am to skip the eggs, I still am looking for something that reminds of eggs.
They really do evoke the feel of a deviled egg. You will be pleasantly surprised and enjoy these whether or not you are vegan! What better reason to make these for a picnic or cookout to accommodate your vegan friends with something everyone will love? You won’t miss the egg one bit.
To Meat or Not to Meat
I understand that for some vegans, having a food that reminds of a meat or egg type food is a no-go, because they don’t want foods that do that. For example, I recall when Burger King first came out with their vegetarian burger, even though they cooked it on a separate flat-iron grill, some were offended that an ethical food remind of meat.
I am not that strict when I eat vegetarian and vegan. Although I have never been a strict vegan, I have done vegetarian for awhile. But it’s tough when your family isn’t into it and you have to be the cook. Grilling beef was very hard for me because I love it and the aroma. And eventually it was making burgers for my daughter when she asked for those that brought me back to being an omnivore.
And it is not that big a deal for me because I wasn’t doing it for ethical reasons. So that a veggie burger be made in a burger place, or that a vegan deviled egg even remind of an egg gives me no qualms at all.
The Magic of Black Salt
And this recipe contains no egg. But the black salt has sulphurous qualities- not that it stinks, but it has the aroma of egg. And when used in cooking, you will think you are tasting egg. The black salt I used is Kala Namak, an Indian type of salt, so don’t confuse it with Hawaiian black salt, which is actually black. The color of this one is pink- and you should not confuse it with any other type of pink salt, especially not the one used for curing meats. They probably would have called this one pink salt as well, but wanted to distinguish it from the Himalayan pink.
Vegetarian and/or Sustainable Food Recipes
by Food Blogging Friends –
For a Small Planet
Hosted By The Baking Fairy and Palatable Pastime
- BBQ Grilled Shrimp by Cindy’s Recipes and Writings
- Blackened Salmon Tacos with Mango Salsa by The Beard and The Baker
- Curried Root Vegetable Casserole by The Flexitarian
- Easy Vegan Brownies by Triple Chocolate Kitchen
- Homemade Vegetable Broth by Simple and Savory
- Kali Dal – Beluga Lentils by Sneha’s Recipe
- Lemon Garlic Orzo with Roasted Vegetables by Join Us, Pull up a Chair
- Quick Pickled Vegetables by A Day in the Life on the Farm
- Sourdough Bread Salad by Home Sweet Homestead
- Vegan Deviled Eggs by Palatable Pastime
You Might Also Like:
One-Eyed Jack’s Vegan Chili
Thai Praram Tofu
Indian Style Vegetable Fried Rice
Asian Noodle Salad
Vegan Deviled Eggs
- 24 ounces Petit Gold Potatoes (gold new potatoes)
- olive oil as needed
- salt and black pepper as needed
- 6 tablespoons Hellman's Vegan Mayo
- 1/2 teaspoon prepared yellow mustard
- 1/4 teaspoon Indian black salt
- 1/8 teaspoon turmeric
- 1/8 teaspoon white pepper
- 1/4 teaspoon vinegar
- paprika as needed
- Preheat oven to 350F.
- Cut potatoes in half; drizzle cut sides with olive oil and season with salt and pepper.
- Turn potatoes over and place cut side down on a nonstick foil lined baking sheet.
- Bake for thirty minutes or until tender.
- When adequately cooled, use a melon baller to scoop out a cavity from each potato half, placing what you scoop out into a small mixing bowl.
- Mash the scooped out potato bits with a fork, and stir together with the vegan mayo, mustard, black salt, turmeric, white pepper, and vinegar.
- Fill potato cavities with mashed mixture and sprinkle lightly with paprika.
- Chill until serving.
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I was wondering how you were going to make a vegan deviled egg. I’m like you, I eat vegetarian most of the time, but still eat eggs and a little pork or turkey occasionally. I am intrigued by that black salt, I have got to find some and try it out now.
They do look like deviled eggs, I would be interested in tasting them.
When I saw your post title, I couldn’t imagine how you could make vegan deviled eggs, but this is brilliant! Thanks for sharing!
These “eggs” would make a great side dish!
These deviled potato “eggs” are seriously amazing! I wish I had had the recipe for Easter as they would have been perfect. I love using the Kala Namak salt in my “eggy” recipes too – it works great in tofu scramble and tofu “egg” salad to give you that distinctive flavor. Great idea!
What a fun twist on “deviled” eggs!
OMG this is so fun!! I literally didn’t realize they were potatoes at first. Must try this!