no yolk, vegan deviled egg filling
I love deviled eggs, but all the calories, fat and cholesterol from the yolk and mayonnaise (I use coconut oil mayo), makes it one of those snacks that should be eaten only every now and then. Here is a vegan version of deviled egg filling, that’s not only creamy, cholesterol free, low calorie, low fat, delicious (sometimes I just eat it on a spoon), but is also high in protein (not that we need more protein). You can use the filling just as you would on deviled eggs, but it’s also scrumptious on seedy crackers and celery sticks.
Here’s the easy-to-make Deviled Egg Filling recipe:
- 1 box medium-firm tofu, drained, and patted dry
- ½ tsp paprika
- ½ tsp mustard powder
- ¼ tsp granulated garlic powder
- ¼ tsp onion powder
- 2 T whole grain mustard
- ¼ cup sweet pickle relish
- 2 T capers, drained
- Salt and pepper to taste
Crumble the tofu with your hands into a large glass bowl. Add all the spices, but don’t add the relish, capers, salt or pepper, yet. Use a hand-held immersion blender, or mix in a food processor, and blend until creamy. Add the relish, salt (a few shakes) and pepper (about ¼ tsp), capers, and mix with a large spoon until fully incorporated. Place into a large glass bowl with a lid and keep in refrigerator. I like to add the filling to bread, celery, or crackers.