Well Easter is coming up and I thought it’s time to create and share a recipe that is nice to make for Easter or of course any moment you wish. Those deviled ‘eggs’ really make a nice appetizer for parties or celebrations. Of course they are not identical to chicken eggs, but maybe they are even better! Time to try it out yourself and find out. My personal favorite is the classic deviled egg one!

To get the egg shape we will need a mold, but you can of course also make other shapes and use whatever you have on hand to do so.

Here (Amazon link*) you can find the silicone mold I used to shape these eggs. There also is a 3 pack available here (Amazon link*).

Alternatively you could eventually use some plastic Easter eggs (the hollow ones for decoration), cut them in half and use those halves as a mold. Make sure to clean them very well before use and lightly oil them. I only can not guarantee that the plastic of those deco eggs is food grade and for example free of BPA. For a last minute solution or a once a year thing, I guess it will be fine though.

But now let’s dive right into the recipe!

Hard Boiled Egg Yolk

Ingredients:

• 20 g vegan margarine
• 100 g boiled potatoes
• 1 tbsp. nutritional yeast flakes (Amazon link*)
• 1/4 tsp. turmeric powder (Amazon link*)
• A pinch of crushed black pepper (Amazon link*)
• 1/2 tsp. kala namak/black salt (Amazon link*)

Directions:

1. Gently melt the margarine, either in the microwave or in a warm water bath, using 2 bowls.
2. In a bowl, mash the potatoes finely with a fork or a potato masher.
3. Add the remaining ingredients and mash/stir it until well combined.
4. Make sure to not overdo it to keep the potatoes a little bit crumbly.
5. To make the egg yolks, grab a portion, squish and roll it between your hands into a little ball and set aside for further assembling (read down below).

Classic deviled egg filling

Ingredients:

• 100 g boiled potatoes
• 1 tbsp. nutritional yeast flakes (Amazon link*)
• 1/3 tsp. turmeric powder (Amazon link*)
• 1/4 tsp. crushed black pepper (Amazon link*)
• 1/3 tsp. kala namak/black salt (Amazon link*)
• 1 tsp. mustard, medium or Dijon
• 2 tsp. vegan mayo (I use the Dutch Remia Mayolijn from the glass jar, not sponsored, just my personal favorite)
• 1 tsp./5 ml white wine vinegar (more or less to taste)
• 1 tbsp. freshly chopped chives
• Garnish: smoked paprika and chopped chives

Directions:

1. Add all ingredients, except for the chives and garnish, to a food processor or use a emergency blender. Blend until smooth.
2. Stir in the chives and set aside for further assembling (read down below).

Avocado mojo deviled egg filling

Ingredients:

• 100 g/1 ripe avocado
• 30 g/ 1/4 green bell pepper
• 15 g/1 small bunch of chopped cilantro (more or less to taste or swap for basil)
• 1 tbsp. nutritional yeast flakes (Amazon link*)
• 1/2 tsp. freshly crushed/ground cumin (Amazon link*)
• 1 small clove of garlic, crushed
• 2 tsp. white wine vinegar (more or less to taste)
• 1/3 tsp. sea salt or kala namak/black salt (Amazon link*)
• 1/2 tsp. chili flakes (also safe some for garnish)

Directions:

1. Add all ingredients, except for the chili flakes, to a food processor or use a emergency blender. Blend until smooth.
2. Stir in the chili flakes and set aside for further assembling (read down below).

Assembling the final eggs

Directions:

• When the egg whites have firmed up, before you get them out of the mold, gently scoop out a circle with a melon spoon (Amazon link*) or a teaspoon. Save the scooped out egg white to use in for example a vegan egg salad. Then gently press the egg whites out of the mold.
• For the Hard boiled egg yolks, you only have to place the little balls in the egg white and eventually gently press them into it.
• For the classic and the avocado mojo deviled eggs use a piping bag (Amazon link*) to fill the eggs with. Sprinkle with garnish and you are ready.
• In a sealed container in the fridge they will stay good for a few days, only the avocado mojo ones might discolor a little due to oxidation of the avocado, which is nothing to worry about. Enjoy!

In case you have leftover fillings, I highly recommend using them as a spread on a sandwich or as a dip for example. Especially the classic deviled egg filling makes a great sandwich spread an can also be made for just that purpose. The avocado mojo deviled egg filling is also great as a dip to add onto a buddha bowl, as a salad sauce or as a dip for potatoes. With the left over egg white and egg yolk you can also make a quick vegan egg salad by adding some vegan mayo, pickles and pickle juice, chives, black pepper and kala namak.

*The Amazon links are affiliate links of which I urn a small commission at no extra cost to you. I only link to products that I know, use and like myself. The products I link to might also be available in your local (grocery) store, however, they can sometimes be hard to find. Especially certain (super) foods and spices I like to buy in bulk from good quality. With using those links it also makes it easy to show you what I am talking about, incase you haven’t heard of a specific ingredient or tool.