Deviled Egg Salad
This delicious and creamy Deviled “Egg” Salad mimics the flavors of traditional deviled eggs, but it’s entirely plant-based! Perfect for sandwiches, crackers, or even as a fun twist on tofu deviled eggs.
Equipment
- blender or food processor
- Measuring spoons
- Knife
- chopping board,
Ingredients
- 10 to 12 ounces 280 to 336 g extra-firm tofu, drained, pressed, and crumbled
- 2 tablespoons 30 g prepared yellow mustard
- ½ cup 120 ml extra-virgin olive oil
- 1 teaspoon white miso
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- Salt and pepper to taste (black salt gives an extra egg-y flavor)
Instructions
- Add the tofu, mustard, olive oil, white miso, garlic powder, onion powder, paprika, turmeric, salt, and pepper into a blender or food processor.
- Purée the mixture until smooth and creamy.
- Serve as a spread on sandwiches, crackers, or even use it to make tofu deviled eggs.
- For the deviled eggs variation, drain and press tofu, cut it into small blocks, scoop out a “bowl” in each, and pipe in the deviled egg filling.
- Garnish with paprika.
Notes & Wine Advice
Serving Tip:
This “egg” salad is perfect for a plant-based lunch or snack. Add fresh veggies or use it as a filling for wraps or lettuce cups to mix it up!
Wine Advice:
Pair with a dry white wine such as Chardonnay or Sauvignon Blanc, which complements the savory and creamy flavor of the salad.
Nutrition values
Calories: 250 kcal | koolhydraten: 8 g | Eiwitten: 14 g | Vet: 20 g | Suiker: 1 g