Bedeviled eggless eggs are remarkably similar to deviled eggs in appearance, taste and texture. They make the perfect bite-size finger food for BBQs, picnics and parties. Kala namak, or Himalayan black salt, is essential to impart that familiar egg-like taste to these savory bites.
- A blender is required for preparing the “egg whites” and a food processor is recommended for the “yolk filling”. You will also need an 8” square baking pan and 1 block (14 oz) of extra-firm water-packed tofu. If you have chocolate egg molds, or a heat-proof container that specifically holds deviled eggs, the “egg white” mixture can be poured into the molds to create perfect, halved hard-boiled egg shapes. This recipe yields 16 to 24 bedeviled eggless eggs, or more depending upon the mold(s) used for the “egg whites”.
Drain and press the tofu until it is not releasing any more liquid – this is very important! After pressing you will have approximately 12 oz of tofu. Slice ⅓ of the tofu to use for the “egg whites. The remaining ⅔ will be used for the “yolk” filling.
To prepare the “egg whites”, place the “egg white” ingredients into a blender and process until smooth. Pour the mixture into a saucepan and bring to rapid simmer over medium heat, stirring frequently to avoid scorching the tofu mixture. Pour the mixture into the 8” baking pan and set aside to cool. If you have chocolate egg molds, or a heat-proof container that specifically holds deviled eggs, pour the tofu mixture directly into the molds and set aside to cool.
Next, crumble the ⅔ block of pressed tofu into the food processor and add the remaining “yolk” filling ingredients. Process the contents until completely smooth, stopping as necessary to scrape down the sides of the food processor. Alternately, the mixture can be mashed using a fork or a potato masher/ricer, but the mixture will not be as smooth.
Transfer the “yolk” mixture to a bowl or food storage container, season with additional kala namak if desired, cover and refrigerate until ready to use. Cover the baking pan with plastic wrap or foil and refrigerate until the “egg whites” have completely set, or a minimum of 30 minutes.
Now, run a table knife around the perimeter of the baking pan to loosen the “egg white” (or simply pop them out of the chocolate egg molds). Invert the baking pan onto a clean work surface. At this point, the “egg white” can be cut into rectangles or cut into rounds or ovals.
For rectangles, cut the “egg whites” into 6 even strips. Turn your cutting surface and make 4 even slices. This will create 24 rectangles. For rounds or ovals, use a 1 and ½-inch to 1 and ¾-inch cookie cutter or ring mold. Any “egg white” remnants can be finely diced and mixed with any of the leftover “yolk” filling for a quick eggless egg salad sandwich.
Spoon a generous teaspoonful of the “yolk” mixture onto the top of each “egg white”. Alternately, the mixture can be decoratively piped onto the “egg whites” using a pastry bag. If you don’t have a pastry bag, try placing the mixture into a zip-lock bag, seal and then snip off a tiny piece from the bottom corner of the bag with scissors. Squeeze the bag to pipe the mixture onto the “egg whites”.
Sprinkle with paprika and garnish with optional ingredients as desired. Cover gently with plastic wrap and chill thoroughly before serving.