Planning a party? A potluck? A picnic? A simple gathering? It can be a challenge to come up with something savory to serve that's different, fun, enticing, and low in FODMAPs. If you're up for some culinary excitement and kitchen fun, this recipe is for you!
Vegan deviled egg recipes have been passed down from generation to generation, with each version being a variation of a variation of a variation of whatever might have been the original. This one is based on a recipe by Lagusta's Luscious, which was adapted by vegan cooking instructor and natural foods consultant Mimi Clark (with a few adaptations of my own). And so the tradition continues!
One of the secret ingredients in this particular recipe is black salt, also called kala namak, a purplish or pinkish gray rock salt that's often used in Indian cuisine and is known for its characteristic sulfurous hard-boiled-egg aroma. The other secret ingredient is powdered agar, an algae extract used as a vegan substitute for gelatin. It has no color or flavor, which makes it an ideal culinary ingredient for either sweet or savory foods. You'll also need an egg mold for these to turn out properly. Egg molds are available at craft, culinary, and candy supply stores, as well as online. Note that it's essential to use only unsweetened milk in the recipe!
VEGAN DEVILED EGGS
Makes 8 eggs
1 cup unsweetened low-FODMAP soy milk or almond milk
1 teaspoon agar powder
Pinch kala namak (Indian black salt)
4 ounces firm tofu
1 tablespoon vegan mayo
1 teaspoon yellow mustard
1/2 teaspoon cider vinegar
1/4 teaspoon ground turmeric
1/4 teaspoon kala namak (Indian black salt)
Paprika, for garnish
Chives and/or parsley, for garnish