Deviled Eggs Recipe

Cashews: These need to be soaked overnight to soften and blend smoothly.

Water: Used to help blend the cashews into a creamy consistency.

Nutritional yeast: Adds a cheesy, umami flavor to the filling.

Lemon juice: Provides a fresh, tangy taste to balance the richness of the cashews.

Mustard: Adds a bit of sharpness and depth to the flavor.

Turmeric: Gives the filling a vibrant yellow color and a hint of earthiness.

Black salt: Also known as kala namak, it gives the filling an egg-like flavor.

Paprika: Used as a garnish to add a touch of color and a mild, smoky flavor.

When blending the cashew mixture, make sure to blend it long enough to achieve a completely smooth and creamy consistency. This will ensure that the final texture of your deviled eggs is silky and rich. If your blender is struggling, you can add a tiny bit more water to help it along, but be cautious not to make the mixture too runny.

• soaked overnight cashews - Substitute with soaked overnight sunflower seeds: Sunflower seeds provide a similar creamy texture and are a good nut-free alternative.

• water - Substitute with unsweetened almond milk: Almond milk adds a slight creaminess and enhances the flavor profile.

• nutritional yeast - Substitute with miso paste: Miso paste offers a similar umami flavor and can add depth to the dish.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar tangy acidity that complements the other ingredients.

• mustard - Substitute with dijon mustard: Dijon mustard has a similar flavor profile but with a slightly more refined taste.

• turmeric - Substitute with saffron: Saffron can provide a similar color and a unique, subtle flavor.

• black salt (kala namak) - Substitute with sea salt: Sea salt can be used if black salt is unavailable, though it won't provide the same sulfurous, egg-like flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color with an additional smoky flavor.

• Allow the deviled eggs to cool completely before storing. This ensures they maintain their texture and flavor.

• Place the deviled eggs in an airtight container. This prevents them from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator. The deviled eggs will stay fresh for up to 3-4 days.

• If you wish to freeze the deviled eggs, first ensure they are fully set and chilled.

• Wrap each deviled egg individually in plastic wrap. This helps to maintain their shape and prevents freezer burn.

• Place the wrapped deviled eggs in a single layer on a baking sheet and freeze until solid. This step ensures they freeze evenly.

• Once frozen, transfer the deviled eggs to a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the deviled eggs in the refrigerator overnight. This gradual thawing helps preserve their texture.

• Before serving, give the deviled eggs a gentle stir to restore their creamy consistency. Garnish with a fresh pinch of paprika for an added touch.

• Preheat your oven to 350°F (175°C). Place the deviled eggs on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Use a microwave-safe dish and arrange the deviled eggs in a single layer. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Microwave on medium power for 30-second intervals, checking after each interval until heated through.

• For a stovetop method, place the deviled eggs in a non-stick skillet over low heat. Cover with a lid and heat gently, turning occasionally, until warmed through. This method helps maintain the creamy texture of the filling.

• If you have a steamer, place the deviled eggs in a heatproof dish and steam for about 5-7 minutes. This method ensures even heating without drying out the filling.

• For an air fryer, preheat to 300°F (150°C). Place the deviled eggs in the basket in a single layer. Heat for about 5-7 minutes, checking halfway through to ensure they don't overcook.

• Blender: To blend the soaked cashews, water, nutritional yeast, lemon juice, mustard, turmeric, and black salt into a smooth mixture.

• Saucepan: To cook the blended mixture over medium heat until it thickens.

• Spatula: To stir the mixture constantly while it cooks in the saucepan.

• Egg-shaped molds: To shape the thickened mixture into egg-like forms.

• Piping bag: To pipe the cooled mixture into the egg-shaped molds, ensuring a neat and precise filling.

• Refrigerator: To chill the filled molds until the mixture sets.

• Knife: To garnish the set mixture with a pinch of paprika before serving.

• Measuring cups: To measure the cashews and water accurately.

• Measuring spoons: To measure the nutritional yeast, lemon juice, mustard, turmeric, and black salt precisely.

• Strainer: To drain and rinse the soaked cashews before blending.

Prepare the cashews in advance: Soak cashews overnight to ensure they are soft and ready to blend the next day.

Use a high-speed blender: A high-speed blender will make the cashew mixture smoother and faster.

Pre-measure ingredients: Measure out all your ingredients before starting to streamline the process.

Chill in the freezer: Speed up the setting process by placing the egg-shaped molds in the freezer for a shorter time.

Batch cooking: Make a larger batch of the mixture and store it in the fridge for quick assembly later.