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Vegan Deviled Eggs

This vegan take on classic deviled eggs uses mashed tofu and plant-based ingredients to mimic the creamy texture and tangy flavor of traditional filling. The mixture is whipped until smooth and piped into halved egg whites (or cauliflower for a fully plant-based version), resulting in a colorful, creamy, and flavorful appetizer with a bold, tangy punch and smoky notes. Perfect for inclusive gatherings, it offers a satisfying, elegant bite with vibrant garnishes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large firm tofu drained and pressed
  • 2 tablespoons vegan mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1/2 teaspoon smoked paprika plus extra for garnish
  • Salt & pepper to taste
  • 6 large hard-boiled eggs or cauliflower halves halved for filling
  • Chopped chives or dill for garnish

Equipment

  • Small saucepan
  • Mixing bowl
  • Fork
  • Piping bag or plastic sandwich bag
  • Serving Platter

Method
 

  1. Place the tofu in a blender or mash it thoroughly in a bowl until smooth and creamy, resembling the texture of yolk.
  2. Add the vegan mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, and a pinch of salt and pepper to the tofu. Whisk or blend everything until the mixture is silky and well combined, tasting and adjusting seasonings as needed.
  3. Using a spoon or piping bag, carefully fill each egg or cauliflower half with the tofu mixture, creating a swirled or mounded appearance.
  4. Garnish each filled egg or cauliflower with chopped chives or dill, and sprinkle with a little smoked paprika for color and extra smoky flavor.
  5. Chill the deviled eggs in the fridge for at least 20 minutes to allow flavors to meld and the filling to set. Serve cold on a platter, garnished with additional herbs if desired.

Notes

For extra flavor, try adding a dash of hot sauce or a pinch of cumin to the filling. Using cauliflower halves makes it fully vegan and adds a nice texture contrast.