Deviled Eggs have always been my favorite food BY FAR at any get together or holiday. When I gave up eggs, I forgot about them for a while until Thanksgiving rolled around. I kept thinking there had to be a way to recreate them without eggs. I already discovered Kala Namak aka Himalayan Black Salt smells and tastes very sulfury, and when added to foods such as tofu, it tastes VERY eggy.
After some experimenting with potatoes and tofu, I found the secret to making them believable. Egg molds. For some reason, the egg shaped mold to hold the filling plays this mind trick on you to make you think you’re really eating a deviled egg. I served these to friends/family that are very skeptical of “Alexia’s healthy food” and forgot to mention they weren’t real eggs. Guess what? The only person that knew it wasn’t a real egg was the person that saw me making them. Everyone else praised them and mentioned how they’re “as good as always.” Try it out. Sneak it to your friends. Enjoy.
- Egg Mold
- Egg Molds
- 2 cups Almond milk
- 2 tsp Agar Agar powder
- ¼ tsp Kala Namak
- 7 oz Extra Firm Tofu
- 2 tbsp Mayo
- 2 tbsp Yellow Mustard
- 1 tbsp Olive Oil
- 1 tsp White Wine Vinegar
- ½ tsp Kala Namak
- ½ tsp Turmeric
- ¼ Black Pepper
- 2 tbsp Sweet Relish Pickles
- Heat the “egg white” ingredients in a sauce pan over medium heat. Stir until it begins to lightly boil then remove from heat and pour into molds.
- Refrigerate egg molds for 30 minutes. Check on them every 5-10 minutes and pop the bubbles with a toothpick if you see any to keep the mold smooth and slippery like an egg.
- Combine all “egg yolk” ingredients except for sweet relish and paprika in a blender and blend until smooth.
- Remove molds from refrigerator and use a spoon to hollow out the inside, but be careful not to cut all the way through.
- Scoop yolk into the hollows of the egg whites and add a small blob of sweet relish to each egg. Garnish with paprika.