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Delicious Plant-Based Deviled Eggs

Plant-Based Deviled Eggs

 

 

 

Cook time: 15 minutes

Prep Time: 20-30 minutes

Serves: 15 Deviled Eggs

 

Ingredients For Base (White part)

 

  • Raw Cashews Soaked: 1 Cup

  • Juice from Lima Beans: 1-½ Cups

  • Warm Water: ½ Cup

  • Tapioca Flour: 5 Tbsp.

  • Kappa Carrageenan/Agar Agar: 1 Tbsp.

  • Pinch of Salt

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Ingredients For “Yolk”

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  • Lima Beans Canned: 1 ½ Cans/24 oz.

  • Lima Bean Juice: 2 Tbsp.

  • Vegan Mayonnaise: 3 Tbsp.

  • Pinch of Salt

 

Tools:

 

  • Small Food Processor or Single Serving Blender

  • Blender

  • Medium Saucepan    

  • Spatula or Mixing Spoon

  • Measuring Cups/Spoons

  • Deviled Egg Serving Platter or Plastic Easter Egg Containers

  • Piping Bag or Tablespoons

  • Melon Baller or Scoop for Creating Yoke Hole

  • Storage Container

     

Instruction For Base (White Part)

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  1. In a blender, for 1 minute on high, mix together all the ingredients except the Kappa Carrageenan/Agar Agar save for later

  2. All everything is mixed thoroughly add the Kappa Carrageenan/Agar Agar and blend for 15 seconds only

  3. In a medium saucepan pour in the mix and turn to high heat

  4. Once boiling begins, turn down to low-medium heat

  5. Continue to stir for 10-15 minutes to work out the ingredients and allow the Kappa Carrageenan/Agar Agar To activate

  6. Once the texture is thick and almost cake batter remove from heat

  7. Immediately pour 2 tablespoons each into the egg molds and place in refrigerator for 15-20 minutes

 

Instruction For “Yolk”

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  1. In a small food processor add all ingredients starting with the liquids

  2. Blend for 1 minute, scraping down the sides to ensure a complete blend

  3. Add additional Lima beans juice if the paste is to thick. The texture should be that of frosting

  4. If using a frosting or piping bag, add the entire “Yolk” to the bag and set aside for a moment

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Assembling Instructions:

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  1. Remove the base from the refrigerator and use a scooper or spoon to create the yoke hole, be as detailed as you prefer just make it deep enough to pile in some “Yolk”

  2. After all egg bases are hollowed out, line them up for filling

  3. Pipe in about 1 Tablespoon Of “Yolk” base in each Yolk hole

  4. Save any leftover “Yolk” for a great chip dip

  5. Top the Vegan Deviled Eggs With Smoked paprika and enjoy


 

Serve and enjoy!!

 

Storage:

 

Store in refrigerator in a sealed container for up to 5 days


 

Chef Notes

 

  1. Canned Lima beans work the best because they give the “Eggs” that fermented taste you’ve come to expect from Eggs, you can grab an organic option with no added salt for better quality

  2. If using Agar Agar you’ll have to activate it over the stove before use

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