Keto Hard-Boiled Eggs
Who says you can’t keto and be vegan at the same time? Ha—watch me defy logic with these “hard-boiled eggs.”
Spoiler alert: no chickens were harassed in the making of this dish. Just tofu, creativity, and your last ounce of patience.
These high-protein imposters are creamy, yolky, and criminally delicious—with zero cholesterol and full sass.
Perfect for when you’re on a keto plan but also want to avoid clucking friends and farm drama.
Serve them at brunch and watch the carnivores cry into their real eggs.
You’ll need tofu, some alchemy, and a sense of humor.
It’s the breakfast glow-up you didn’t know your plant-based self needed.
Forget hens—plants do it better, honey.
And yes, they do peel easier than actual eggs.
Welcome to fake egg fabulousness—no regrets, just gains.
Keto Hard-Boiled Eggs
Ingredients
For the “Egg White”:
- 1 block 14 oz firm silken tofu
- 1/2 tsp kala namak black salt
- 1 tbsp coconut oil melted
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the “Yolk”:
- 1/2 cup chickpeas cooked or canned
- 1 tbsp nutritional yeast
- 1/4 tsp turmeric for that golden yolk glow
- 1/4 tsp kala namak
- 1 tsp mustard because flavor
- 1 tbsp unsweetened plant-based milk adjust for creaminess
- 1 tbsp olive oil
Instructions
Make the whites:
- Blend tofu, coconut oil, black salt, garlic powder, and onion powder until silky.
Mold the magic:
- Pour the mixture into egg molds or an ice cube tray—half full. Freeze for 10 minutes.
Craft the yolk:
- Blend chickpeas, nutritional yeast, turmeric, black salt, mustard, plant milk, and olive oil until creamy.
Yolk meets white:
- Scoop a tiny divot into the chilled “white.” Fill with “yolk” mixture. Smooth it over like a pro.
Set it:
- Chill in the fridge for an hour or until firm. Let the flavors become besties.
Serve:
- Pop out your plant-based masterpieces and serve cold or slightly warmed. Brag as necessary.
Notes
Nutritional Values (per serving – 1 egg):
- Calories: 98
- Total Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1.5g
- Protein: 6g
Vitamins & Minerals (% per serving)
- Iron: 8%
- Vitamin B6: 6%
- Folate: 10%
- Calcium: 12%
- Magnesium: 7%
Additional Notes & Tips
- Want a more “eggy” smell? Add a pinch more kala namak—go wild.
- Chill the yolk separately for extra firmness and fancy layering.
- Silicone molds are easier to work with than your ex—just saying.
- Drizzle with truffle oil if you’re feeling extra bougie and vegan fabulous.
- Store leftovers in the fridge for up to 3 days. Try not to eat them all in one.
