Vegan Hard-Boiled Eggs
- Isabelle
- 5 days ago
- 2 min read
Let's tackle one of the trickiest textures to replicate: hard-boiled eggs. Whether you’re craving a nostalgic deviled egg or a comforting scoop of egg salad, there are delicious, plant-based ways to recreate these classics—both with ready-made products and from scratch.
Commercial Options
WunderEggs are one of the few products on the market that mimic the look and mouthfeel of a hard-boiled egg, with a distinct white and yolk section. They’re ready to slice into salads or serve as-is. While the flavor isn’t an exact match, their visual and textural realism is impressive—and a great option when convenience is key.
Deviled Eggs with potatoes and cashews
This one’s a showstopper. The whites are made from halved roasted potatoes, and the yolk filling blends cashews with vegetable broth, turmeric, kala namak, and lemon juice for a rich, savory filling piped into the potato halves. Garnish with smoked paprika or chives for that classic deviled egg vibe.
Straight from our 2024 Easter class, here’s the recipe video!
Tofu-Based Egg Salad
For a quick, protein-rich egg salad, I use firm tofu to stand in for chopped hard-boiled eggs. The tofu’s soft bite works perfectly with a creamy dressing made from vegan mayo, mustard, kala namak, turmeric, and a dash of vinegar. Optional add-ins like carrots, pickles, and dill take it up a notch. Great on toast, endives, or straight from the bowl.
Filmed during our 2024 Easter cooking class—watch how we made it step by step.
A note on the black salt (kala namak):
Kala namak is a kiln-fired rock salt from the Indian subcontinent, known for its distinct sulfurous, egg-like aroma. If you want that classic eggy flavor in your dish, this is the ingredient to reach for—but go easy: a little goes a long way.