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Vegan Deviled Eggs

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These Vegan Deviled Eggs are a delicious and decadent plant-based version of the iconic appetizer! Devilishly Eggsellent!

These Vegan Deviled Eggs are truly the closest I’ve had to the original! The yolk mixture is insanely delicious thanks to all the flavor packed ingredients we’re adding, and thanks to SCIENCE the whites have that weird and unique texture that real egg whites have.

I’ve always loved Deviled Eggs, but I honestly only ate them 1 – 2 times a year. Which is a good thing since I would gorge myself on them and then feel awful from eating 12 eggs. Good news about these is I don’t feel nearly that bad when I over indulge on these!

They might seem complicated, but they are actually quite simple to put together. I’d say they aren’t much harder than non-vegan Deviled Eggs!

This is the first time I’ve had a vegan fried egg that was truly reminiscent of what I remember!

why you’ll dig vegan deviled eggs!

If you loved Deviled Eggs and don’t eat them anymore, then I can pretty much guarantee you will love these! My non-vegan neighbor who loves Deviled Eggs said that these totally hit the mark!

They are perfect for a party or potluck, and you can make them the day before!

You can top them with some chopped up Rice Paper Bacon! Or crispy fried onions for a crunch too. Top them however you’d like!

What Ingredients are Needed for Vegan Deviled Eggs?

Most of the ingredients we are using are pantry staples, however there are a few specific things we should go over.

The Egg whites

For the base of the egg whites, you’ll need some kind of unsweetened plant milk. I experimented with coconut, almond and cashew milk. They were all good, but the cashew was my favorite by a decent margin. It was the most neutral flavored for me, but use whatever you prefer.

In order to get the whites to firm up, we’ll boil the plant milk with some Agar Agar, which is a plant based gelatin made from seaweed. It does a great job in this application, and there really is no substitute.

The only other ingredients for the whites is a little salt, and a touch of Black Salt (aka Kala Namak) which if you don’t know, is a magical seasoning that makes things taste like eggs!

In order to get the egg shape, you’ll need some kind of Egg Mold. These are relatively inexpensive and can be used for chocolate eggs too!

the yolk Filling

The yolk mixture will be super flavorful thanks to Nutritional Yeast, Miso Paste, Garlic Powder, MSG (or salt), Mustard, Turmeric, and White Wine Vinegar. We’ll also use some Vegan Mayo of course.

The base will be tofu however, and the kind of tofu does make a difference in the final texture. I tried out Super Firm, Silken, and Extra Firm Silken Tofu. The Silken was way too watery, the Super Firm was good, but the texture wasn’t quite as smooth as I would’ve liked.

The Extra Firm Silken however, was perfect! It had enough firmness to hold its own, but it was also silky smooth! If you can get the boxed stuff by Mori-Nu I highly recommend it!

The last ingredient we’ll need is some instant mashed potato flakes. This will help the filling mixture to thicken up and not be too liquidy.

How do i make vegan Deviled eggs?

I know that this might all seem like a lot of work, but I swear, it’s really not! In fact, I’ve made these about 4-5 times now and it’s honestly a cake walk!

First we simply need to boil the plant milk and agar agar. Then add a little salt and black salt and pull from the heat.

Then we’ll pour the mixture into some egg molds and let them chill in the fridge to firm up. Feel free to scoop out any air bubbles as those will still be there once the egg whites have firmed up.

To make the Yolk Filling, we simply need to blend everything up. Add as much instant mashed potato flakes as you need to thicken it up.

By this time the whites should have firmed up, so pop them out of the molds.

You can scoop out the center if you want so there’s more room for the filling.

Add the Yolk Filling to a piping bag with a large piping tip and fill all the egg whites up.

Top with paprika, chives, dill, whatever you like and enjoy!

vegan deviled potatoes option

If you don’t want to make the egg whites, you can always just use some potatoes instead! This is a common way to enjoy some Vegan Deviled Eggs.

Simply boil or steam some egg sized Yukon Gold or Red Potatoes until fork tender. You can cut a line around them before or after cooking to peel them if you like.

Then just cut them in half and top them with the Yolk Filling!


This recipe will make about a 12 – 16 Deviled Eggs. Store in the fridge and eat within 3 days. You can make them a day ahead for a party or something and they’ll still be great the next day too!

tips for making vegan Deviled eggs

more vegan egg recipes you’ll dig!

handy dandy video here!

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Yield: 12 - 16 Vegan Deviled Eggs

Vegan Deviled Eggs

Vegan Deviled Eggs


Egg Whites

  • 2 cups unsweetened cashew milk (or plant milk of choice)
  • 2 heaping tsp Agar Agar (powder not flakes)
  • 1/8 tsp Salt (more to taste)
  • Dash of Black Salt (more to taste)

Yolk Filling

  • 4 oz (110g) Extra Firm Silken Tofu*
  • 3 - 4 Tbsp vegan mayo
  • 1 Tbsp yellow mustard
  • 1/2 tsp white wine vinegar
  • 1 heaping tsp light miso paste
  • 1 Tbsp nutritional yeast
  • 1 - 2 tsp MSG (or salt to taste)
  • 1/4 tsp black salt
  • 1/2 tsp turmeric
  • 1/4 tsp garlic powder
  • 2 - 4 Tbsp instant mashed potato flakes


Egg White Method

  1. Pour the cashew milk into a sauce pan and add the agar agar powder. Gently whisk and bring to a boil. Reduce heat and simmer for 2 minutes, then bring back up to a boil. Kill the heat, then add in the salt and black salt and whisk to combine.
  2. Pour the mixture into an egg mold. You can scoop out any air bubbles or scoot them to the middle of the egg since we will be covering that up with the yolk filling.
  3. Let the egg molds chill in the fridge for 15 minutes.
  4. Once set, you can scoop out a little bit in the middle to make more room for the yolk filling if you like.

Yolk Filling

  1. Add everything but the potato flakes to a food processor and blend until smooth. Add 1 - 2 Tbsp potato flakes and blend to combine. If the mixture is too thin, add more potato flakes 1 Tbsp at a time until it's reached your desired thickness. Taste and adjust for seasoning.
  2. Spoon or use a piping bag to add desired amount of filling into each egg white. Top with paprika, chives, or dill, or whatever you like and enjoy!


*If you can find Extra Firm Silken Tofu by Mori Nu, or something similar, that will be ideal. Otherwise use extra or super firm tofu and press if necessary.

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  1. I cannot for the life of me get the egg white part right… I’ve tried it several times and it’s never right. The yellow part is super delicious though. Tastes exactly like you’d want!!

      1. I just made it today and came to the comments to see if anyone else had the same problem. The whites are a bit too solid / hard after being refrigerated. Was wondering if you had any suggestions. Less agar? Did I thicken it too much before pouring into the molds? The whites that I tasted when I was scooping out the center were fantastic. It seems like being in the fridge was the problem.

        1. Hi, sorry just seeing this! Yes, I would use less agar. Make sure you are using the powder and not the flakes as they will come out different. Sorry about that, it might be a difference in brands of agar too. I made these several times and had no issue with the agar I was using.

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