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Vegan Deviled Eggs #EarthDay

Vegan deviled “eggs” are the perfect springtime appetizer that everyone can enjoy.

Vegan Deviled Eggs

Vegan Deviled Eggs

By Sue Lau | Palatable Pastime

Vegan Deviled Eggs

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.

Vegan Deviled Eggs

Earth Day Recipes

Vegetarian and/or Sustainable Food Recipes

by Food Blogging Friends –

For a Small Planet

Hosted By The Baking Fairy and Palatable Pastime

Vegan Deviled Eggs

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Vegan Deviled Eggs

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Keyword: Deviled eggs, Vegan
Servings: 36
Author: Sue Lau | Palatable Pastime

Ingredients

  • 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

Instructions

  • 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.

Notes

From the kitchen of palatablepastime.com

Vegan Deviled Eggs

 

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10 responses

  1. 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.

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  5. 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!

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