🥚White mushrooms make a great substitute for deviled eggs.
🌱The chickpea filling adds a creamy and flavorful texture.
👩🍳This recipe is simple to make and perfect for vegan and egg-free diets.
🌶️Add extra flavor by experimenting with different herbs and spices.
🍴Serve these vegan deviled mushroom eggs as an appetizer or snack.
Can I use other mushrooms instead of white mushrooms?
—Yes, you can try using different mushrooms to find your preferred taste and texture.
Can I make the chickpea filling in advance?
—Yes, you can prepare the chickpea filling ahead of time and refrigerate it until ready to use.
What other toppings can I add to the vegan deviled mushroom eggs?
—You can try adding chopped herbs, paprika, or even vegan cheese as toppings for extra flavor.
Can I use canned chickpeas instead of cooking them from scratch?
—Yes, canned chickpeas work well in this recipe. Just make sure to drain and rinse them before using.
How long can I store the vegan deviled mushroom eggs?
—You can store them in an airtight container in the refrigerator for up to 3 days.
00:27The idea for vegan deviled mushroom eggs came from a dream.
03:19Blend chickpeas, dill weed, sweet relish, mustard, black salt, garlic powder, and black pepper to create the creamy filling.
07:19Marinate white mushroom caps in pickle juice overnight for extra flavor.
09:18Fill the mushroom caps with the chickpea filling and sprinkle smoked paprika on top for a finishing touch.
11:08Slice the stuffed mushroom caps for a more traditional deviled egg appearance.
