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Easy Vegan Deviled Eggs Recipe

Vegan deviled eggs
Foto: CC0 / Pixabay / GamerChef6

Craving deviled eggs but currently on a vegan diet? Look no further! Here’s the vegan deviled eggs recipe you need for the upcoming summer months.

Deviled eggs are a classic all-time favorite in the United States, often served as an appetizer or side dish during holiday meals, potlucks, or special gatherings. It is also a well-known summertime food that you can make when going for a picnic or when you host a family lunch, and you can almost guarantee that everyone will like them. The traditional recipe uses boiled eggs, mayonnaise, mustard, and spices, which means they are not suitable for vegans. So, if you’ve been looking for a vegan deviled eggs recipe that tastes like the real thing, you came to the right place. In this article we’ll show you how to make egg-free deviled eggs with only a handful of ingredients.

If you are already a vegan, you probably have most of the ingredients for the vegan deviled eggs recipe in your kitchen. However, you may have to get a couple of less common things if you want to achieve the best results. First, we recommend you get agar agar powder, which will help give your “egg whites” the same consistency as real ones. Secondly, you’ll want to find black salt (or Kala Namak), as it’s an ingredient often used to give vegan food an egg-like flavor. And, if you want your vegan deviled eggs to also have an egg shape, you can find silicone egg molds on Amazon**. Alternatively, you can use cube or muffin trays.

How to Make Vegan Deviled Eggs

Use firm or extra firm tofu for a better "egg white" consistency.
Use firm or extra firm tofu for a better “egg white” consistency. (Foto: CC0 / Pixabay / waichi2021)


For the egg whites:

For the egg yolks:

  • ½ lb. firm or extra firm tofu
  • 2 tbsp vegan mayo
  • 2 tsp mustard
  • 1 tsp white wine vinegar
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp turmeric
  • ½ tsp black salt
  • ¼ tsp paprika, plus some extra for garnishing


  1. In a small saucepan over low heat, add the almond milk, black salt, and agar agar and mix until combined.
  2. Once your mixture comes to a boil, pour it into the egg molds and keep them in the fridge for 35-40 minutes.
  3. In a food processor or blender, add the tofu, vegan mayo, mustard, vinegar, olive oil, and all the spices. Blend it until the “yolk” mixture is equally smooth.
  4. Take your egg whites out the fridge and scoop out a small circle from each egg half with a teaspoon – this will be where your egg-free yolks go!
  5. Transfer the “yolk” mixture into a piping bag and fill each egg white with the mixture.
  6. Sprinkle some extra paprika on top of your vegan deviled eggs and serve!

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