Avocado Keto Deviled Eggs
These vegan avocado keto deviled eggs use tofu and avocado to create a creamy, tangy filling that mimics traditional deviled eggs—minus the clucking.
Ingredients
- 1 large avocado ripe and ready to flirt
- ½ block firm tofu about 7 oz, drained and pressed
- 1 tbsp lemon juice for that zesty glow
- 1 tsp Dijon mustard because bland is banned
- ½ tsp garlic powder
- ½ tsp turmeric just for that deviled yellow drama
- Pinch of black salt kala namak = eggy flavor magic
- 1 tbsp olive oil
- Paprika for garnish because we’re classy like that
- Fresh herbs optional, but we love an aesthetic
Instructions
- Slice avocado, remove pit, and scoop into the food processor like the confident queen you are.
- Crumble in tofu—no need to be gentle, it’s tofu.
- Add lemon juice, mustard, garlic powder, turmeric, and black salt. Blend until smooth like your best one-liner.
- Drizzle in olive oil while blending, because extra fat equals extra fabulous.
- Taste and adjust salt. Add more lemon if you’re feeling bold.
- Scoop or pipe mixture into small appetizer cups or halved cucumber slices.
- Sprinkle with paprika and herbs. Smile. You just made faux eggs better than the real thing.
Notes
Nutritional Values (Per Serving)
- Calories: 160
- Total Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Folate: 18%
- Vitamin K: 22%
- Vitamin B6: 10%
- Iron: 12%
- Magnesium: 15%
Additional Notes/Tips
- Use black salt for that iconic sulfur-rich eggy flavor—yes, it's vegan wizardry.
- Chill before serving—it firms up like your resolve after breakups.
- Use a piping bag for fancy swirls—your brunch deserves glamour.
- Swap Dijon for spicy mustard if you like your snacks with sass.
- Serve on cucumber slices or keto crackers for drama-free presentation.