No Egg Deveiled Eggs Me Too!!

[Guest guest]

I don't have a specific recipe, but I will give it a whirl.

 

No Egg Deviled Eggs

 

*important* make these at least 24 hours in advance so the tofu can absorb the

filling flavor.

 

Ingredients

-1 lb extra firm tofu from the produce aisle, thoroughly drained

-two servings instant mashed potatoes prepared extra thick to the texture of

rather coarsely chopped eggs then cooled (I have also made these with both

veggie broth and water instead of milk --it all works)

- no egg mayo (we use Vegennaise)

- yellow mustard

- sugar

- salt

-pepper

-white vinegar

- horseradish sauce (some have eggs, some don't, so be sure to look)

 

Directions

-carefully cut tofu into four to six cubes roughly the size of 1/2 boiled eggs

then working slowly, carve the cubes into the shape of a boiled egg white (the

tofu is fragile, be careful) when you have a rough egg shape (it can't be done

perfectly) use a teaspoon to scoop out the hole for the filling, being certain

not to make a hole through the tofu.

- now that you have your " egg " you can use the scraps for a tofu scrambler.

- next, take your cooled potatoes and season them just like you would deviled

eggs (mayo, mustard, salt, pepper, vinegar, sugar) being certain not to add too

much " mayo " since that will make the filling runny. The only difference comes

with the horseradish. Put just a bit,, 1/4 tsp or so to start, then season to

taste. I also advise customizing the seasoning to however you used to or still

make eggie deviled eggs.

- when the filling is to your liking, scoop it into the tofu " egg whites " and

refrigerate at least 24 hours.

- sprinkle tops with paprika or parsley or whatever else you traditionally use

before serving.

 

The key to my no egg eggs is to make them as close as possible taste wise to the

original. Stick to whatever formula you use for seasoning, just take out the egg

part and replaced it with my substitutes.

 

Hope this helps.

 

Jeanne