Let’s get one thing straight before we dive into this recipe… I used cage-free eggs for this recipe… in fact, I used egg-free eggs! Now before you get any funny ideas, I didn’t lay these eggs but I did create them. :) This recipe isn’t 100% raw, but if you don’t consume eggs, but still wish to partake of Deviled Eggs… this is about as close as you are going to come.
I first tested this recipe with 1 1/2 cups of almond milk and 1/2 cup of water. The water was the only thing that I boiled along with the agar powder. Then added the mixture to the almond milk and salt in the blender. This worked fine and kept the almond milk raw but the blending process caused a lot of little air bubbles in the eggs. Nothing wrong with that, but it just didn’t look right.
So in my next attempt, I brought the almond milk to a low boil and added the agar and salt to it. Then poured the mixture straight into the molds. No small air bubbles. So, this will be your call how you want to process the almond milk into the recipe.
If you are new to working with agar, it is very easy and fun to play around with but you have to work quickly. So be sure to have everything ready to go. I used a chocolate egg mold and another cake pop mold for this recipe. I wish I had ordered two of the chocolate egg molds but… and that’s ok, because it prompted me to create another recipe so nothing was lost.
You won’t need to grease the mold because they pop right out but I do recommend removing the eggs from the mold before piping in the filling. The eggs can be slippery and trust me it is a sad day to see one fly across the counter and onto the floor when trying to remove it with the filling in place. :)
I shared these “eggs” with 5 different people, all of whom are not known to be healthy eaters. You know, those who eat purely for pleasure… and they all loved them. In fact, I didn’t even reveal the fact that they weren’t real egg whites. I am sneaky like that. Enjoy and have fun!
- 3/4 cup raw cashews, soaked 2+ hours or 1 ½ cups chopped avocado
- 1/4 cup water
- 1 1/2 Tbsp yellow mustard or raw mustard
- 1 1/2Tbsp raw apple cider vinegar
- 1 tsp raw agave nectar
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1 tsp dried dill
- 1/4 tsp curry powder
- 1/4 tsp turmeric powder
- 1/2-1 tsp Kala Namak (Indian Black Salt) very important gives that egg taste
- 1/8 tsp ground black pepper
- Place the almond milk, agar and salt in a small saucepan. Turn the heat on medium-high and whisk until it starts to bubble. Reduce the heat to medium and continue to whisk for 4 minutes. We need to make sure the agar dissolves.
- Working quickly, pour the mixture into a measuring cup with pour spout. Then fill each egg cavity with agar. Don’t stop during this process or the mixture will start to gel up. If this happens, return the mixture to the saucepan and heat back up until melted.
- Place the molds in the fridge for at least 30 minutes.
- Once they are firm, using a 1/4 tsp round measuring spoon, scoop out a small half circle on the fullest part of the “egg”. Set aside to make the filling.
“Egg” yoke mixture:
- If using cashews; soak, drain and rinse the cashews before adding to the blender. If using avocado; peel and remove the seed before adding to the blender.
- Add the water, mustard, apple cider vinegar, agave, paprika, onion powder, dill, curry powder, turmeric, Indian Black salt and pepper. (whew, I think I got it all). Blend until smooth and creamy. If you used cashews make sure that the sauce is smooth and doesn’t have any tiny bits of cashews.
- Pour into a medium-sized mixing bowl and set in the fridge to chill. It will firm up a bit once chilled.
- Place the “egg” filling in a piping bag. Place the tip into the piping tip into the hole you created in the “yoke” and gently squeeze the batter into the base of it, then create a swirl as you reach the top.
- Sprinkle smoked paprika on top and enjoy!
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Don’t do I as I do, do as I say… and I say to pipe the filling in AFTER you remove
eggs from the molds. It makes it easier to pop them out and not disturb the filling.
I picked this cake pop mold up at Michael’s Craft store. It was the closest thing
I had that resembled an egg shape, well half of an egg shape. :)