I love deviled eggs.
Pre vegan they were seriously one of my most favorite things.
And, I am pretty sure my mom or aunts could win any deviled egg making contest there ever was.
I can not remember a single family holiday or get together that did not include a plate of deviled eggs.
Pretty early on in our crossover to a vegan diet, I discovered the magic of agar agar powder, and the mind blowing magic of vegan deviled eggs.
Just about all recipes out there use the same base. Vegan milk, agar, and Kala Namak, sulfur salt. The salt and agar come together to make a realistic looking, tasting, and even smelling egg!! Kitchen science at its finest!!!
Before you ask if you can skip the salt, let me tell you it is the ingredient that makes these vegan eggs taste and smell like eggs. I strongly recommend you find some at a local spice shop, or click the link I provided and order some online. It is a vegan egg game changer. I use it in my tofu egg salad, tofu scramble and even sprinkle it on my Just Eggs.
To make a traditional vegan deviled egg I use tofu as the filling and it works amazingly. I have served vegan deviled eggs to so many non vegan friends and family who truly could not believe they were not a real egg!! And that is exactly what you want when veganizing/replicating any classic recipe!
In the south, pimento cheese is just as much of a pot luck staple as a deviled egg is.
I whip up a batch of vegan pimento cheese just about every week for sandwiches, or snacking with crackers and raw veggies.
Vegan pimento cheese deviled eggs are also an already pretty popular southern staple, so I am not sure why this one took me so long!!
When I decided to make these I was a little stumped on the filling. Did I want to add some of my original deviled egg filling to the pimento cheese mix or just the cheese?
I decided nope to the original filling, it didn’t need it. I could just add some Kala Namak to the pimento cheese mixture to give it a nice eggy kick, and be done with it!
These vegan pimento cheese deviled eggs are delicious, actually really easy to make, pretty, and once again would probably fool even a non vegan.
I mean talk about party tricks! Bring a tray of these to your next party, or pot luck and you will quickly be known as everyones favorite vegan magician!
INGREDIENTS:
EGG WHITES:
2 cups unsweetened almond or soy milk
1 tablespoon agar powder ( we use this brand)
1/4 teaspoon Kala Namak
PIMENTO CHEESE:
1 bag of cheddar shreds or one batch of our homemade Pimento Cheddar Cheese
1/3 cup vegan cream cheese, homemade or store-bought
2 tablespoons of vegan mayo
2-3 table spoons diced pimentos, drained
1/4 of a small onion diced
1/2 teaspoon garlic powder
1 teaspoon all purpose greek seasoning (optional)
1/2 teaspoon dried mustard
1/2 to 1 teaspoon Kala Namak salt (add a little at time and give it taste to make sure the flavor is not over powering. A little goes a long way)
salt and pepper to taste
INSTRUCTIONS:
You will either need a silicon egg mold or a deviled egg serving tray, the kind with egg shaped divots, to form the egg whites. If you use the serving tray the eggs will be pretty shallow, but it still works.
Prepare the pimento cheese by mixing all of the ingredients in a medium bowl until well combined. Give it a little taste and add more Kala Namak if you feel like it needs it.
In a small sauce pan, whisk together almond milk, agar, and Indian black salt. Heat the mixture over medium heat until it comes to a simmer, then remove from the heat.
Transfer the mixture to a pyrex, or glass bowl, and allow to cool on the counter top. Let the mixture sit until it appears to be thickening but is still liquid, and pourable, stirring occasionally. I have found if you pour the mixture into the molds too soon, while it is still very hot, the milk solids will separate and sink to the bottom, and the water will be left at the top. This is not an appetizing egg!
Once the mixture is ready, pour it into the eggs molds and pop them in the fridge for about half an hour, or until they are nice and solid.
Once the vegan egg whites are solid they should pop right out of the mold. Take a little spoon and carefully scoop out a divot from the center or the egg. This creates a little spot for extra pimento cheese to sit in.
Fill each vegan egg white with a few teaspoons of vegan pimento cheese. Garnish with a little dried parsley or dill to serve.
Store leftovers in the refrigerator for about 3-4 days in an airtight container.
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