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Eggless Angel (Deviled) Eggs

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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 Angel (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 on 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 five 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.  If you want a fair chance in getting an honest opinion from someone, don’t tell them ahead of time what they are made from.  Most people are not “that” open-minded to different foods.  Get them moaning with tastebud pleasure, then tell them… if you wish. hehe   Enjoy and have fun!

P.S. Growing up I never referred to this family favorite as Deviled Eggs… perhaps they are devilishly good… but I tend to always think of things on the pure side, so I use to call them Angel Eggs. :)

Ingredients:

yields  16 eggs (2 Tbsp per egg cavity)

“Egg whites”:
  • 2 cups (466 g) plain almond milk ( or 1 1/2 cups & 1/2 cup water)
  • 2 tsp (7 g) agar powder
  • 1/4 tsp (1 g) Kala  Namak (black salt)
“Egg” mixture:

Preparation:

“Egg whites”:
  1. 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.
  2. Place the egg mold on a baking sheet or something sturdy to make it easy to transfer to the fridge.
  3. Working quickly, pour the mixture into a measuring cup with a 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.
  4. Place the molds in the fridge for at least 30 minutes.
  5. 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.
    • This step is totally optional. It works just as well to pipe the “egg” mixture onto the top of the egg.
“Egg” yoke mixture:
  1. 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.
  2. 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.
  3. Pour into a medium-sized mixing bowl and set in the fridge to chill.  It will firm up a bit once chilled.
  4. 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.
  5. Sprinkle smoked paprika on top and enjoy!

62 thoughts on “Eggless Angel (Deviled) Eggs

  1. Mary says:

    Oh my gosh, they look amazing, simply incredible. You are SO talented!

    • amie-sue says:

      Thank you Mary… I hope you give them a try. They just make a person giggle.. they can be slippery so hold on to them hehe. amie sue

  2. This is beautiful! You are an artist :)

    • amie-sue says:

      Thank you Adelle… the food is the true beauty, it’s just about manipulating it and having fun! Enjoy, amie sue :)

  3. Lyn says:

    You are AMAZING what a great recipe for people who are watching their cholesterol, now they can have their eggs and eat them too………. :] Lyn

    • amie-sue says:

      Thank you Lyn hehe Everyone ought to enjoy “egg”S whether they eat the real thing or for those who can’t, or choose not too… having alternatives makes being in the kitchen all that much more fun. :) Have a sweet day my friend. amie sue

  4. Juliette says:

    Wow, I have never worked with some of these ingredients, I must give thus a try. A great alternative! Thanks for sharing.

    • amie-sue says:

      Oh I hope you do try it Juliette. Agar is an interesting ingredient and can be quite fun to tinker with. It seems intimidating at first because you have to work quickly with it or it will gel up fast and leave you with little globs. And should that happen, just warm it back up to melt it and start over. Keep me posted if you try it. Have a blessed day, amie sue

  5. Steph says:

    This is amazing! I love it. I will go to the chocolate supply store after Easter and hope for a sale on moulds. Where online do you recommend for getting the black salt? Thank you for your creative and inspiring recipes.

    • amie-sue says:

      Hello Steph,

      Do you have a Michaels or Joannes Craft store near you? They usually have these molds and are always on sale (so it seems) just a thought so you can enjoy them sooner than later. :) Here is a link for the black salt… I will also add the link to the recipe. Thank you for asking so I can make it easier for others wondering as well. Have a glorious day! amie sue

      • Steph says:

        Thank you Amie-Sue! I will check Michaels. It is waaaay cheaper than the chocolate place although I seem to always leave with knitting supplies and stickers and sparkly pens….

        My son who has never had eggs finished the whole white part of this recipe before getting his plate to the table.

        Thanks!

        • amie-sue says:

          You bet Steph… I know those chocolate molds can get really spendy… really spendy! I hope you can find some at your local craft store. Thank you for sharing about your son. That brought a huge smile to my face. Have a blessed evening. amie sue

  6. Adriana Kassay says:

    Hi Amie Sue!! I am amazed at the gift of creativity and imagination God has blessed you with!! This recipe fascinates me! My question is with regards to the almond milk. You recently shared a recipe for nut milks that included lecithin. Did the almond milk used to make these eggs have lecithin in it?
    Thank you for your unselfish generous spirit in sharing these unique and amazing treats with all of us!! Many blessings and love to you!!

    • amie-sue says:

      Good morning Adriana, Ahh, good question. The answer is no… I used just plain ole plain almond milk. Thank you for asking to clarify that. Have a blessed day and enjoy the recipe. It ought to bring a smile to your face as you pop them out of the molds. hehe amie sue

      • adriana says:

        Oh and I forgot to ask, in your version pictured is that cashews or avocados, or a mixture of both? And how many little eggs did the amount of this recipe make? Sorry for all the questions, I have been toying with ideas for “fake” deviled eggs for so long! They have been a Holiday staple in my family as long as I can remember! I am so tickled with this!

        • amie-sue says:

          Hello Adriana,

          I used cashews in this photo. Because I had to use two different molds I don’t have an accurate count of the beautiful 1/2 egg mold ones. I am guessing it would about 3 of those chocolate egg molds. The problem is, is that you can fill the mold, let it set, remove them and fill again. The “egg whites” would gel up… so a person really needs enough molds to fill them all at once. Does that make sense? I need to order more molds and see exactly how many it will make. Sorry for the gray answer. :) amie sue

  7. Kathy says:

    I know my comment may sound foolish and I have been hesitating to post it but here goes…These precious little eggs made me cry…I cry because I miss the flavors of so many things I used to enjoy when I ate S.A.D Diet I must admit I only eat a Raw Diet for Health and Ethical reasons. I miss many of the treats I was raised with but since finding your site I no longer feel deprived or like I am missing a thing. Thank you dear sweet beautiful Aime-sue, thank you.

    • amie-sue says:

      Dear Kathy,

      Your message brought tears to my eyes. Thank you for sharing a part of your heart with me. It is very special. :) Your comment doesn’t foolish in the least. Never hesitate to share. We are all here to support, encourage and enjoy each other. Have a glorious day. amie sue

      • Catherine says:

        You are not the only one who struggles in this area of missing the things we decide to give up, so please take courage and thank you for posting.

        • amie-sue says:

          Thank for sharing that Catherine. I think we all have certain foods that we miss here and there… but we do have so many wonderful options and one starts here for many. :) Have a great day, amie sue

        • Kathy says:

          How lovely of you to say, thank you Catherine and all the best to you.

      • Kathy says:

        All your amazing recipes and beautiful photograph’s and kind words of understanding mean more than I can say. Thank you.

        • amie-sue says:

          Thank you Kathy. :) I appreciate your sweet words. I am here to support you in any way I can. Many blessings, amie sue

  8. robin says:

    Hi Amie Sue , prepared mustard or dry …I’m ready to knock the socks off of people with these..Thanks for everything you do !

  9. BJ Kochendorfer says:

    You are truly amazing. That really looks like fun!
    Happy Sunday…
    BJ

  10. Maureen says:

    I wanted to comment but find myself speechless and in awe! Just the idea of this is amazing. Truly incredible!! Thank you for your creativity and imagination!

    • amie-sue says:

      Thank you Maureen. I hope you give it a try. Not only were they fun to make, but they reminded us of the real thing. Have a glorious day! amie sue

  11. linda says:

    Egg-credible, simply the best, better than all the rest….out standing, you never cease to amaze me….Love Love, Love your creativity. Thank you Amie-Sue…Just remember I the girl from CT that wanted to move in with you and your husband. Thank you for all that you do and share.

    • amie-sue says:

      lol Linda. You are so precious. :) Are you still ready to move to Oregon? hehe Please keep me posted if you try the recipe. I always love hearing how it goes. Have a wonderful week! amie sue

  12. aliyah says:

    HI Amie Sue,
    Can I use ground mustard and if I can what measurements. I am on my way to store for agar agar and the egg molds cant wait to try this.

    • amie-sue says:

      Hello Aliyah,

      You can use about 1 tsp of ground mustard… after mixing, be sure to taste test to see if you need to adjust any other ingredients since there is a slight different in taste. Enjoy and let me know how it goes. Have a great evening, amie sue

  13. Steve Cooper says:

    Never seen such a thing before. Thanks for your experiments. This looks like something we want to try. Happy Resurrection Day!

  14. Laura says:

    Hi Amie-Sue, before becoming vegan I always made deviled eggs for family dinners so I was very excited to see your recipe. My husband was too! He actually made them (I love that he is adventurous that way!) and they turned out great. We had them on Easter and everyone that tried them was impressed. Thanks from the bottom of our hearts!

    • amie-sue says:

      That just warmed my heart Laura. Thank you for sharing this with me, it means a lot. :) So happy that I was “part” of your Easter dinner. hehe Many blessings, amie sue

  15. sunny says:

    We don’t eat anything from the polluted oceans and agar unfortunately comes from the ocean. Is there anything we can substitute (sunflower lecithin, white Chia seeds, coconut meat – flax would be the wrong color.
    Coconut might make the taste funny though.
    Thanks for all of your creative ideas.

    • amie-sue says:

      Hello Sunny… I haven’t tried other alternatives. Agar gives the recipe great structure and doesn’t have taste. Chia seeds wouldn’t be thick enough not to mention that color would be way off. Lecithin doesn’t react like agar at all and coconut meat wouldn’t have the structure and the flavor would take away from the “egg” flavor. But feel free to experiment. :) We live in a polluted world and have to pick our battles.

      Good luck! Have a great day. :) amie sue

  16. Beth says:

    I made these a few days ago and I am floored at how much they look, smell, and taste like real eggs! My egg-hating non-vegan husband was so convinced they were real just by sight and smell he wouldn’t touch them! LOL! Delicious!! I can’t wait to make them for parties and fool people! :)

    • amie-sue says:

      I have made these and have fooled many people. hehe It’s a great alternative for those who don’t eat egg. :) Thank you for commenting and sharing your experience with me/us. Many blessings, amie sue

  17. Lynndel says:

    Hi
    How different of a taste is it when using avocado vs cashews? And using avocado does it make the filling green?
    Thank you

    • amie-sue says:

      Good morning Lynndel, yes the avocado will affect the flavor and color, it is just an option for people to try if they can’t have nuts. I make it with cashews myself. Have a great day, amie sue

  18. Jackie says:

    just found your site! Fantastic! These deviled eggs, I am going to try. About to experiment with “eggless egg ” salads as I really miss that. I think I will take some of your techniques and try. Also, a friend made an “egg” salad out of soaked garbonzo beans, much like when you make a raw hummus, only he put it in vitamix, so it would be smoother. Then, instead of hummus ingredients, he put tumeric, then egg salad type ingredients. Must admit, very very similar to what the real thing is like. I cannot eait to combine his ideas, yours, and mine. We will see what I end up with. This is one of the best raw food sites I have found so far. I am overweight, significantly, but a real foodie. Looking to get off this excess, and enjoy the process.

    • amie-sue says:

      Good afternoon Jackie,

      It is a great pleasure to hear from you. Thank you for sharing, I just love to hear from those who visit my site. Your friends version of “Deviled Eggs” sounds good too! That is the joy of (un)cooking in the kitchen… so many great wonders can be created! I hope you do indeed enjoy the process… I am rooting for you! Blessings along your journey. amie sue

  19. brigittegoble says:

    How would you make this recipe 100% raw?

    • amie-sue says:

      Good morning Brigittegoble,

      Right now, I don’t know of way. Agar creates a certain texture that is similar to eggs. I haven’t found another raw product to do that. amie sue

  20. veganmjb says:

    Hello, Amie.

    You mentioned where you got those brown egg shaped molds but where can I find those clear ones?
    I’d LOVE to make this recipe!

    Please and thank you.

  21. veganmjb says:

    Hello,

    What is the yield for these?

    I cut the recipe in half seeing that you had extra “egg white.”

    Is there going to be extra “egg yolk” and if so is it a substantial amount?

    Please and thank you :)

    • amie-sue says:

      Aah shoot… I didn’t document the yield and I can’t remember. Ack, I am so sorry about that. I will work on fixing that but I don’t have the yield amount to give you atm. Sorry about that. amie sue

  22. ReneSpires says:

    I am wanting to make this recipe. I desire to have everything I need and I do except the egg molds. I am making the half egg ones and how many do you believe I will need to make this recipe? I have a michaels near me and will go get them there.

    • amie-sue says:

      Good day Rene,

      Looks like I failed to jot down the recipe yield. I am sorry about that. I think it made about 16 but I can be 100%. Keep me posted how it goes. If you do end with a little extra liquid and not enough molds after pouring… has a shallow dish near by to pour the excess into. You can then dice it up into tiny cubes and use in the “eggless” salad recipe. :) Blessings, amie sue

  23. constance says:

    how long can I keep the whites in the fridge before I use them?

    • amie-sue says:

      Hello Constance,

      I would use them within a few days. The longer you wait to add them to the end dish, the shorter the dish expiration will be. We are dealing with fresh ingredients and mold will form if left too long. I hope that helps, amie sue

      • constance says:

        I should have been more precise with my question. I actually was after how long they would hold before they start to get rubbery and not palatable I want to make these for an event at church but will need a couple days head start on them

        • amie-sue says:

          Hi Constance,

          I would eat them within 4-5 days. So you would be just fine making them 1-2 days in advance. I would pipe the filling on the day prior or day of for ultimate freshness. I hope they are a hit! amie sue

  24. constance says:

    thanks Amie Sue

  25. Quatasia says:

    Can I use seamoss instead of agar?

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