#FoodFriday: Vegan Deviled “Eggs”

Now ya’ll know I’m a southern man at heart. I was born and raised in southern Alabama family where deviled eggs are ALWAYS on the table for Thanksgiving, Christmas, Easter, and literally any and all get togethers, barbecues and cookouts. Deviled Eggs are just one of those things that fills your mouth and your soul with joy when you bite in. It’s also one of those things that our great aunts, grandmothers, moms and southern women make 1000 different ways, and many keep their recipes top secret! Lord knows that my late Granny Kay knew how to make some of the world’s finest deviled eggs. I’ve found myself longing for these little savory, sweet, and egg-cellent masterpieces of culinary greatness lately. Ya’ll know that I’m plant-based only though, so I took some inspo from the vegan queen herself, Tabitha Brown, and made these AMAZING vegan deviled “eggs.” And when I say they’re divine, they are absolutely AMAZING. And the texture, the flavors, they are TO DIE FOR! And not to mention, they’re SO easy to make, too. So here’s how you do it:

Ingredients:

2 cans of chickpeas
1 tbsp of olive oil
1 cup of plant based mayo
1/2 cup of yellow mustard
3 tbsp of pickle relish (sweet or dill)
1 tsp of salt
1 1/2 tsp of fresh or dried dill weed
1 tsp of cracked black pepper
A pinch or two of Black Salt (this gives it that eggy flavor)
1 jar of pickle juice
1 package of white mushrooms

Directions:

Clean the tops of the white mushrooms, and then take off the stalk and clean out the majority of the gills. Then put them into the jar of pickle juice and let sit for 3-4 hours, but overnight is better!
In a food processor or blender, put the two cans of chickpeas, your olive oil, and dill weed and pepper. Pulse it until the “egg” mixture is in small, flaky texture. DO NOT BLEND IT LIKE HUMMUS THOUGH! Stop before it gets to a hummus texture.
Transfer your “egg” mixture into a mixing bowl. Then add in the plant-based mayo, yellow mustard, pickle relish, black salt, and regular salt. Fold it in until fully combined. Then refrigerate for 1 hour.
Cut the tip off of a plastic gallon sized Ziploc bag, and put it over a tall cup. Then add in your egg mixture.
Take your mushroom caps out of the jar, and put them onto a paper towel to drain.
Pipe your “egg” mixture into your mushroom egg caps and then top them all off with a little bit of smoked paprika!