Paleo Avocado Deviled Eggs
Creamy, zesty, and totally plant-based, these Paleo Avocado Deviled Eggs are the perfect protein-rich, vegan spin on a brunch classic.
Ingredients
- 1 cup silken tofu OR 1 cup unsweetened vegan yogurt for the egg “white”
- 1 tsp agar agar powder if using yogurt base, skip this
- 1 ripe avocado
- 1 tbsp lime juice
- 1 tsp mustard
- 1 tbsp nutritional yeast for that “eggy” flavor without the bird
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- Salt and pepper to taste
- Chopped chives or dill for garnish
Instructions
- Make the “egg white”: Blend silken tofu or heat yogurt with agar agar until it thickens. Pour into silicone egg molds. Chill until firm.
- Prepare the filling: Mash avocado with lime juice, mustard, nutritional yeast, garlic powder, paprika, salt, and pepper until creamy.
- Scoop out or indent chilled “egg whites” to make space for your filling if needed.
- Pipe or spoon the avocado mixture into each “egg” base with flair and attitude.
- Garnish with chopped chives or dill and a sprinkle of paprika.
Notes
Nutritional Info (Per Serving):
- Calories: 110
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
Key Vitamins & Minerals (Per Serving):
- Vitamin E: 10%
- Folate: 14%
- Magnesium: 9%
- Iron: 7%
- Vitamin K: 12%
Notes & Tips for Maximum Flavor:
- Add a splash of hot sauce for spicy drama.
- A dash of black salt (kala namak) gives it that real “egg” flavor—without actually involving eggs.
- Prep the “whites” ahead and store them in the fridge for quick assembling later.
- Pair with cucumber slices or crackers for a full mini-snack tray moment.
- If you’re not into tofu or molds, use halved baby potatoes as a cheeky base.
These vegan deviled eggs are here to crash your next brunch, slay snack hour, and leave mayo-based versions weeping in the corner.