Deviled eggs were not really a big Easter food in my house, but I’ve seen them show up more and more on Easter tables. Since Easter is so late this year, I thought it would be fun to do a variation on potato salad! This version has a fun secret ingredient. Chickpeas! We all love chickpeas, and they make a great vegan deviled egg filling. Most replacements also include a ton of oil and vegan mayo, but we’ve made ours oil free! It’s also vegan, gluten free, and refined sugar free! This is how we made it:
2 lbs red potatoes
½ package extra firm tofu, cut into small cubes
3 pickle spears (optional), chopped
2 stems green onions, chopped
1 15 oz can chickpeas, drained and rinsed
½ cup plant based milk
1 clove garlic
2 tbsp apple cider vinegar
2 tsp dijon mustard
½ tsp kala namak (black salt)
½ tsp turmeric
1 tsp nutritional yeast
Salt and pepper to taste
Paprika for garnish
Add the potatoes to a large pot, and cover with 1 ½ inches of water. Salt the water, and bring to a boil over high heat. Then reduce the heat to a simmer. Cook for about 15-20 minutes depending on the size of your potatoes. They should be easily pierced with a fork when they are ready. Remove from heat, drain, and set aside to cool.
In a blender, mix the chickpeas, milk, garlic, apple cider vinegar, mustard, kala namak, and nutritional yeast. Blend until smooth. Now, you want the consistency to be thin enough to work as a dressing. You can thin it down with a little more vinegar if you would like it to have a bit more of a punch, or with more milk. Or it may be thin enough already! Taste it, adjust the seasoning with salt and pepper, and set aside.
Once the potatoes are cool enough to handle, cut them into bite size pieces and put them in a big bowl. Add the chickpea mix while the potatoes are still warm. Stir it up. Then add in the pickles, tofu, and green onions and any other mixins you like! Let it cool in the fridge and serve with a little paprika!