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Protein Deviled Eggs Appetizer Recipe

A high-protein vegan take on deviled eggs using plant-based egg alternatives and a creamy, seasoned filling.

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 160
Ingredients Method Notes

Ingredients
  

  • Plant-based egg substitute firm, boilable: 4 units
  • Firm tofu mashed: ½ cup (100 g)
  • Vegan mayonnaise: 2 tablespoons
  • Dijon mustard: 1 teaspoon
  • Nutritional yeast: 1 tablespoon
  • Lemon juice: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Black salt kala namak: ½ teaspoon
  • Black pepper: ¼ teaspoon
  • Paprika garnish: ¼ teaspoon

Method
 

  1. Boil plant-based eggs according to package instructions, then cool and halve lengthwise.
  2. Scoop centers gently and place into a mixing bowl.
  3. Add mashed tofu, vegan mayonnaise, mustard, lemon juice, nutritional yeast, turmeric, salt, and pepper.
  4. Mash until smooth and creamy without lumps.
  5. Spoon or pipe filling back into egg whites evenly.
  6. Sprinkle paprika lightly before serving.

Notes

Nutritional Values (Per Serving)

  • Calories: 160 kcal
  • Total Fat: 8 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Protein: 12 g

Vitamins & Minerals (Per Serving, % DV)

  • Vitamin B12: 45%
  • Calcium: 20%
  • Iron: 18%
  • Vitamin B6: 22%
  • Phosphorus: 25%

Additional Notes / Tips

  • Chill briefly for firmer texture and sharper flavor.
  • Add chopped chives for subtle flair.
  • Serve confidently; these disappear fast.