It’s always exciting to try a new dish.
Well, deviled eggs are not new to me.
I’ve made them a few times, but never since we started the plant-based diet.
It was the last minute decision, and I wasn’t sure if my new egg-shaped mold would arrive on time.
Fortunately, it did!
I love how this turned out.
“Egg” white: water, Kanten (Japanese agar powder), soy milk, sugar, salt
“Yolk” filling: homemade vegan mayo, chickpeas, curry powder, turmeric, salt
Sprinkle Kala Namak right before eating, which adds an extra egg flavor.