• Deviled (v)eggs | www.planticize.com

Deviled (v)eggs

Whether you follow Planticize regularly, or not, I feel I need to start off this post with some “excuses”, and a quick little rant, if for no one else than myself. I have not been writing, cooking nor photographing my creations nearly as much as I’d have liked this past few weeks. One huge reason for that is that things are breaking: doors, faucets, keyboards, monitors, my cat (well a couple of his teeth anyway)… and that’s just the start of it. Of course, always having my priorities in place, I got the computer stuff fixed first – and here I am, somewhat back in business.

One thing that I haven’t broken, something that hasn’t cracked, are any eggshells – this recipe is 100% man-made, with 100% plant-based ingredients! So whether you are an excited vegan who is thinking “Easter is saved!” or someone who loves to experiment in the kitchen and try new things – check this out!

Deviled (v)eggs | www.planticize.com

Easter is all about eggs and rabbits doing what rabbits do best and… Nevermind. So, I knew I had to do some kind of egg-ish recipe. Little did I know it was going to turn out this awesome. But it was a rough and windy road there. Over the course of 3 days, I made and threw away a whole lot of rotten (v)eggs – wasteful I know, but when you’re experimenting, somethings cannot be avoided.

Deviled (v)eggs | www.planticize.com

I’d heard of some people attempting this with plant-based milk, but either they were embellishing a bit, they’re white/brown colorblind, their taste buds are wayyyyyy off, or it’s a combo of all three things. I started by going to my super duper local, all-vegan shop (yes, I have one nearby, and yes, it’s a luxury) and asking them which plant milk they thought was whitest of white. The two kind assistants both agreed that rice milk was the whitest. So I went home and cooked up the concotion and watched as the liquid went from white-ish to a horrible grey/brown. I threw them in the fridge, took them out 30 minutes later, bit into one and well, no, I don’t even want to describe the experience!

Deviled (v)eggs | www.planticize.com

I tried almond milk – nix, it wasn’t even white to start with, and other milks were worse. Anyone who knows me knows that I do NOT give up – I was going to crack this (v)egg problem and that was that. Then it dawned on me that the problem was that most plant milk is too thin, so I upped the ante and went for plant cream. I started with an oat-based cream. Mistake! I should have known, that even if oat milk is my #1 cereal buddy, there’s no hiding that distinctive oat-i-ness sometimes. So then I tried soy cream. This worked MUCH better and the (v)eggs remained white, but the flavor and consistency – not so much. So I added a little of this a little of that, keeping the ingredients as white as possible with each adding subtle flavors, and finally it all came together.

Deviled (v)eggs | www.planticize.com

Speaking of coming together, agar agar (repetitive I know, but I don’t name these things) is what holds the whites together and gives them they’re special consistency. It’s derived from seaweed and acts just like gelatin. When boiled in a liquid and cooled, the result is a jelly-like substance. And believe it or not, it’s nothing new – it was discovered in Japan over 350 years ago! And as for kala namak or black salt, you just gotta have it, really. It’s wonderful, inexpensive, lasts a long time and is simply something that you need to convincingly create a plant-based version of any kind of egg-dish.

Deviled (v)eggs | www.planticize.com

Just because I haven’t written in a while, doesn’t mean you want to listen to me all day or night, so I’ll let you get to it! An important note is that this recipe, once you know what you’re doing, haha, is SUPER easy. Stick as close as you can to this recipe, use the whitest ingredients you can find, and I promise you that you will blow the mind of anyone who tries one of these incredible deviled (v)eggs!

Deviled (v)eggs

Prep Time: 15 mins
Cook Time: 5 mins


    (V)egg whites
  • 1 Cup (2.4 dl) - soy cream. Not milk, it really needs to be thicker. Another plant cream might work, but I’d skip oat and coconut as they both have a very distinctive flavor.
  • 4 oz (ca 100 g) - silken tofu, as white as possible
  • 3 Tbsp (45 ml) - vegan sour cream
  • 1½ - 2 tsp (7.5 - 10 ml) - agar agar
  • ½ tsp (2.5 ml) - black salt
  • ⅛ tsp (.6 ml) - onion powder
  • Filling
  • 8 oz (ca 225 g) - firm tofu
  • ¼ cup (.6 dl) - vegan mayonnaise
  • 1 tsp (5 ml) - apple cider vinegar
  • 1 tsp (5ml) - yellow mustard
  • ½ tsp (2.5 ml) – black salt
  • ½ tsp (2.5 ml) – turmeric
  • paprika
  • Pickled red onions
  • 1 red onion, sliced into rings
  • ½ cup (1.2 dl) - water
  • ¼ cup (.6 dl) - sugar
  • ⅛ cup (.3 dl) - vinegar


Pickled onions
    To make the pickled onions, simply boil all ingredients apart from the onions and then when the liquid has cooled a bit, pour it and the onions into a jar and store in the refrigerator for at least 30 minutes.
(V)egg whites and filling
  1. Pour the soy cream, tofu and sour cream in a small blender (or use a wand mixer) and mix until the smooth and there are no tofu bits and everything is one, creamy liquid.
  2. Pour the liquid into a small pot, add the agar agar, black salt and onion powder, and bring to a boil.
  3. Remove from heat and pour into whatever molds you are using, and place them in the refrigerator to set.
  4. Mix all the filling ingredients in a small blender, transfer to a piping bag or a plastic bag with the corner cut off.
  5. After about 30 minutes, check the whites to see that they are firm. If they are, use a spoon and scoop a hole out of each white, towards the fatter end.
  6. Squeeze the filling into the hole in each white, and finally, sprinkle with paprika.
Additional Info
    (The reason I wrote 1½-2 tsp agar agar, is because it will darken your nice white liquid a bit. If you are fine with off white to slightly grey-ish eggs, throw the whole 2 tsp in right away. Otherwise go slowly. The final consistency will not really change much by adding that last ½ tsp.)


  • Masha March 24, 2016 (7:43 pm)

    Awesome! I was just wondering about what to make for Easter and and not boycott completely!

    • Chris March 24, 2016 (8:48 pm)

      Hi! Glad to hear that Easter has been saved! 🙂

  • Domme March 26, 2016 (11:25 pm)

    I made them last year too, similar and I was not that exigent about getting the whitest white 😀
    But the taste of the whites has to be improved this year…
    And for the filling I used chickpeas, mayonnaise, mustard, black salt, smoked pepper powder (pimentón), dill and turmeric. Topped with caviar (alga-based).
    Keep it up!

    • Chris March 27, 2016 (1:14 am)

      Hi Domme, thanks for writing. Chickpeas in the filling sounds interesting. Getting a fairly thick, creamy liquid for the whites, with more than one flavor nuance, is what I found to make the difference. The soy cream, plus the tofu, plus the soy sour cream, add up to a rich liquid that is more complex than just using milk and agar agar. And yes, seaweed/algae caviar on top would also be a nice finishing touch!

  • Rob March 28, 2016 (6:58 am)

    That’s next level, Chris!
    You are very talented.
    So glad I found your site.

    • Chris March 28, 2016 (10:15 am)

      Thanks so much, Rob, I appreciate it. And I’m glad you found Planticize too 🙂

  • Mia (Fickminnet på IG) April 30, 2016 (6:22 pm)

    Du e ju underbar! Först räkorna och nu detta. Så kul och inspirerande blogg (och IG). Här har jag att läsa halva natten. ? (Hoppas de e ok att skriva på sv.)

    • Chris April 30, 2016 (6:32 pm)

      Hej Mia! Kul att du skriver och att du gillar bloggen 🙂 Det är alltid roligt att höra att jag inspirerar andra! Tack!
      Sometimes I translate what my Swedish followers say and Mia, who found me on Instagram, was just saying how wonderful I am (haha) and how she’ll be now be up all night reading my inspiring blog 🙂 And of course I thanked her. It always makes me feel SO good to be able to inspire others. If that’s the only thing this blog does, it’s a success. Thanks to each and everyone of you who writes!

  • punkstarbear November 22, 2016 (7:33 pm)

    Wow, all the food on here looks amazing. I am so lazy with cooking, I hate it, so I think I should just go and live next door to you so I can steal all your leftovers 😉

    • Chris November 22, 2016 (11:38 pm)

      Hi and thanks for writing – so happy you like my recipes. Hehe, yeah, it’s worth a try anyway! 🙂