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Vegan Deviled Eggs with Tofu and Turmeric

No egg yolks here — the filling is made from blended silken tofu with turmeric for that classic yellow color. These work surprisingly well and let anyone at the table enjoy the deviled egg experience. They're best served the same day so the tofu filling stays firm.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 12 large eggs hard-boiled and peeled (use for whites only)
  • 1/2 cup silken tofu drained
  • 2 tablespoons vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • paprika and chives for garnish

Method
 

  1. Halve eggs and discard or save yolks for another use.
  2. Blend silken tofu, vegan mayo, mustard, vinegar, turmeric, salt, and pepper in a food processor until completely smooth.
  3. Taste and adjust seasoning — it should be tangy and slightly salty.
  4. Pipe or spoon the tofu filling into egg white halves.
  5. Garnish with paprika and chives and serve promptly.