Tabitha Brown’s foolproof vegan deviled eggs recipe

Wbouncing deviled eggs together without Chicken eggs seem downright impossible, don’t they? Indeed, it’s a challenge to mimic the same texture and flavor of this timeless dish without, say, eggs. I mean seriously. How can you make devils eggs without the eggs, you might be wondering? Leave it to vegan chef Tabitha Brown to dream up a foolproof, plant-based recipe to recreate devil eggs that are so good, you won’t even miss a bit of the original recipe.

In an Instagram post with nearly a million views, Brown shares how she came up with the unlikely combination — mushrooms and cucumber — that turned out to be the secret recipe to making this devilish egg alternative as tasty as possible. “There are two things I miss about being vegan: I miss seafood and I miss a deviled egg,” says Brown. “I had a dream that I made vegan deviled eggs. In my dream, I used white mushroom caps and filled them with an egg-like mixture.”

Yes, that’s right, Brown is a visionary (even in her sleep) when it comes to turning some of our absolute favorite dishes into delicious vegan lunch ideas. Learn more about how to master these vegan deviled eggs – and be warned, your family members will be chasing the recipe once they try it too.

What are vegan deviled eggs made of?

A few ingredients are key to making Deviled Eggs delicious: A hard-boiled egg white shell houses a dollop of perfectly beaten egg yolks, seasoned with a few tangy ingredients like mustard and mayonnaise. Of course, making a vegan version can present a bit of a challenge — finding a substitute for the egg. Nevertheless, vegan chef Tabitha Brown does not shy away from this challenge. Instead, she discovered that mushrooms, pickle juice, and chickpeas were just what she needed to make a vegan version of deviled eggs. And believe us when we say you can’t get enough of it.

What is the Best Vegan Egg Substitute?

First and foremost, the recipe requires a little prep, so give yourself plenty of time to prepare them. The night before you intend to make these deviled eggs without milk, Brown recommends starting by soaking white mushroom caps (cleaned and stemless) in a jar of leftover pickle juice overnight. According to her, this part is essential to get the right texture and salty taste of the “eggs”. By the way, if you are not sure how to properly clean mushrooms, you have come to the right place. According to the pros (namely chefs), one of the easiest ways to clean them is to either wipe them down with a slightly damp towel or, even better, gently brush them with a pastry brush. That’s baby easy.

Once the mushrooms are ready, Brown gets to work on the filling. To do this, she purees chickpeas and vegan mayonnaise until it is creamy. Then the fun part: she pours the mixture into a bowl and adds tons of delicious flavor ingredients. These include black salt (which has an egg-like flavor), mustard, and some spices like dill herb, black salt, sweet relish, and garlic powder.

Though she doesn’t share the exact measurements of the ingredients per seit’s easy to do if you join in as she puts it all together in her video. Thanks, pause button. But of course, as any chef would tell you: taste what you’re making as you go — and adjust the seasonings accordingly, which Brown does multiple times while testing the recipe in what she calls “Tabs Lab.” . For her, the key ingredients that make the difference in this recipe were the black salt, mustard, and sweet relish.

Are there vegan hard boiled eggs?

Did someone say the best egg substitute? Of course, we’re big fans of Brown’s Mushroom Vegan Eggs for obvious reasons: They’re downright delicious, and they’re a great way to get the most out of that container of mushrooms that’s about to turn into a sad, soggy mess in the fridge . Nonetheless, we recently discovered the first-ever hard-boiled “egg” #duuuupe that will help take your vegan deviled eggs to the next level. Enter WunderEggs.

From the outside, the resemblance between hard-boiled chicken eggs and WunderEggs is striking: it’s almost impossible to tell them apart. In addition, the nut-based eggs are delicious and free from seven of the eight most important allergens. They’re also made with healthy plant-based ingredients like cashews, almonds, and coconuts. Plus, they have the same texture and consistency as a chicken egg — rubbery white and powdery yolk — making vegan deviled eggs even easier to prepare. Sign up with us.

So how do these vegan devil eggs stack up against the OG eggs?

When Brown paired cucumber-juice-infused mushrooms with a creamy and savory chickpea filling, even she was shocked by how much it tasted like non-vegan deviled eggs. While Brown and her followers love this recipe (just watch the video for the best taste test reaction ever), they’re not the only ones. Even celebrity Eva Longoria joined in: “It feels like an egg, it tastes like an egg and it’s vegan,” says Longoria while sharing her thoughts in this Instagram video. “It changed my life,” she says. If that’s not convincing enough, we don’t know what is.

(Pro tip: If the mushroom caps float to the top while marinating in the fridge, Longoria will tell you to turn the jar upside down. Brilliant.) Try making vegan deviled eggs yourself with the recipe below, and serve them up as an appetizer for a vegan sheet metal dinner or on a platter at your next carnival.

Tabitha Brown’s Vegan Deviled Eggs

Makes 4 servings

5 white mushroom caps
1 glass of leftover pickle juice
2 teaspoons black salt (divided for the juice and filling)
1 can of chickpeas
2 tbsp vegan mayo (adjust to taste)
1 tsp dill (adjust to taste)
2 tbsp sweet relish (adjust to taste)
1 tbsp yellow mustard (adjust to taste)
1 tsp garlic powder (adjust to taste)
1 teaspoon paprika for garnish

1. Thoroughly clean the white mushrooms and remove the stems. Then dip the caps in a glass of leftover pickle juice with a pinch of black salt. If they are not completely submerged in the liquid, turn the sealed jar upside down. Refrigerate them overnight to infuse the mushrooms with the salty flavor.

2. Once the mushrooms are ready, start making the “yolk” mixture to fill them. Blend the chickpeas and vegan mayonnaise in a blender until smooth and creamy.

3. Then place the chickpea mixture in a bowl and sprinkle with the dill herb, sweet relish, mustard, garlic powder and black salt. Mix the ingredients together and adjust the spices as needed.

4. Remove the mushroom caps from the cucumber juice and put them on a plate. If they’re moving too much on the plate, add a dollop of the chickpea mixture underneath to keep them in place. Then, using a spoon, fill each cap with a dollop of the chickpea mixture. Finally, garnish each vegan deviled egg with a pinch of paprika.

5. Enjoy immediately or refrigerate to allow filling to set.

This vegan cheesecake recipe pairs perfectly with a tray of vegan deviled eggs for your next gathering:

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