All the flavor of deviled eggs on a crunchy slice of baguette? Sign me up! Not only are these Vegan Deviled Eggs Crostini super easy to make, but they're also 100% vegan. Firm tofu creates the right texture, while the
When I think of holiday appetizers, the one that comes to mind first--the one that really makes me nostalgic--is deviled eggs. After I went vegan, I thought I'd have to say au r
But as it turns out, there are plenty of ways to lazy a person who like things quick and easy, my favorite, no-fuss version are these deviled-egg crostini. All the flavor without the hassle. My kind of recipe!
Whether you're serving these as a holiday appetizer or enjoying with family, these deviled egg crostini are a delicious addition to any occasion. And because you can make the deviled-egg filling ahead of time, they're easy to throw together when you need them.
Jump to:
Crostini is Italian for. . .
I learned something while researching this recipe. "Crostini" is Italian for "little crusts." It's already plural--so no need to say "Crostinis." The singular is "Crostino," so if you're just eating one, you can say, "This is an amazingly delicious deviled-egg
Ingredient notes
Tofu Scramble
- extra firm tofu -- This is the base of the vegan deviled egg mixture.
- nutritional yeast -- this will add earthy undertones to the tofu scramble.
- onion powder
- garlic powder
- turmeric -- for color.
- kala namak -- this is what will give the tofu that eggy flavor. Kala namak can lose some of its flavor when heated. That's why I suggest adding it after cooking the tofu.
Deviled Egg Ingredients
- unsweetened vegan yogurt or mayo -- this will be the glue that holds the mixture together.
- finely diced sweet pickles or relish -- for sweetness and flavor.
- white wine vinegar -- for acidity.
- mustard -- for color and flavor.
- dried dill -- for flavor.
- kala namak -- adding a little at each stage helps build the flavor.
For Assembling the Crostini
- baguette, cut into rounds and toasted -- the vehicle for the deviled egg tofu.
- sweet paprika -- for extra color and flavor.
- kala namak -- just a touch more for extra flavor.
*Ingredient quantities are listed in the recipe card.
Instructions
Here are instructions for making Vegan Deviled Eggs Crostini with photos.
- Break the tofu into small chunks over a skillet.
- Add the rest of the tofu scramble ingredients (except the kala namak!) to the skillet.
Stir all of the ingredients together, and cook on medium high for about 5 minutes, or until everything is incorporated and warmed. Take off the heat and add ½ teaspoon kala namak. Cool while you prep the other ingredients.
In a large mixing bowl, add the yogurt, diced pickles, vinegar, mustard, and dill. Mix to combine.
- Add the slightly cooled tofu scramble (it doesn't need to be completely cold) and stir to combine.
- Taste the mixutre and adjust the seasonings if necessary. Add ½ teaspoon kala namak and fold through the mixture. Cover and place the mixutre in the refrigerator to cool.
- Turn your oven on to the broil setting.
- Slice your baguette into ½ inch slices. Arrange on a baking sheet and and place in the oven for about 5 minutes, or until the baguette slices are crispy and browned. Remove from the oven.
Add a large scoop of the deviled-egg mixture to each baguette slice. Sprinkle on the sweet paprika and a touch more kala namak (if needed). Arrange on a tray. Serve and enjoy!
Variations
Here are some ways to switch things up!
- Potatoes -- Instead of using a baguette, hollow out some boiled potatoes and add the filling to the top for vegan deviled potatoes.
- Spicy -- Instead of paprika, top with a sprinkle of cayenne pepper!
- Make a Sandwich -- Use this topping as the filling for vegan egg salad sandwiches!
If you don't want to use a baguette, feel free to use whatever vehicle you like: crackers, tortilla chips, toast cut into squares. You could even forgo the carbs entirely and serve this on a bed of spinach or romaine. Feel free to get creative!
Equipment
For this recipe, you'll need a skillet and a baking sheet as well as a large mixing bowl.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
Serve these Vegan Deviled Eggs Crostini as an appetizer at your next holiday party. They are perfect for Christmas, Easter, 4th of July, or any kind of party!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. For best results, store the topping separately from the bread. The topping can be frozen, but don't freeze it if it's already atop the baguette.
Top Tip
This is a super versatile recipe. From the vehicle the deviled-egg tofu is served to the ingredients of the mixture. If your mom's deviled eggs have olives but no pickles, then feel free to make the switch!
FAQs
Definitely! All you have to do to make this recipe gluten-free is swap out the regular baguette for a gluten-free baguette. You could also serve the deviled egg scramble on cucumber slices or in lettuce cups for a low-carb, gluten-free twist.
The idea of adding a spicy sauce to boiled eggs has been around since Roman times. The term "deviled" eggs dates back to 1786 and is a reference to the spiciness. This vegan update stays true to those flavors, but feel free to bump up the spiciness with a touch of hot sauce to make them extra devilish!
You could try making this with chickpea tofu. I haven't tested that, but it would make a good alternative.
More vegan appetizers
📖 Recipe
Vegan Deviled-Egg Crostini
Equipment
Ingredients
Tofu Scramble
- 7 oz or 200g firm or extra firm tofu
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- ½ teaspoon kala namak, reserved until after the scramble is cooked
Deviled Egg Ingredients
- ¼ cup unsweetened vegan yogurt or mayo
- ¼ cup finely diced sweet pickles or relish
- ½ teaspoon white wine vinegar
- 1 teaspoon mustard
- ½ teaspoon dried dill
- ½ teaspoon kala namak
For Assembling the Crostini
- 1 baguette, cut into rounds and toasted
- sweet paprika
- kala namak
Instructions
Make the Tofu Scramble
- Unwrap your tofu and break it into small chunks over a skillet.
- Add the rest of your tofu scramble ingredients (except the kala namak!) to the skillet. Stir all of the ingredients together, and cook on medium-high for about 5 minutes, or until everything is incorporated and warmed. Take off the heat and add ½ teaspoon kala namak. Cool while you prep the other ingredients.
Mix the Deviled Egg Ingredients
- In a large mixing bowl, add the yogurt, diced pickles, vinegar, mustard, and dill.
- Add the slightly cooled tofu scramble (it doesn't need to be completely cold) and stir to combine.
- Taste the mixutre and adjust the seasonings if necessary. Add ½ teaspoon kala namak and fold through the mixture. Cover and place the mixutre in the refrigerator to cool.
Prep Your Baguette
- Turn your oven on to the broil setting.
- Slice your baguette into ½ inch slices. Arrange on a baking sheet and and place in the oven for about 5 minutes, or until the baguette slices are crispy and browned. Remove from the oven.
Assemble the Crostini
- Add a large scoop of the deviled-egg mixture to each baguette slice. Sprinkle on the sweet paprika and a touch more kala namak (if needed). Arrange on a tray. Serve and enjoy!
Notes
- When choosing a vegan yogurt, be sure to choose one that is unsweetened and has a neutral flavor.
- You can use whatever mustard you like, but spicy brown or dijon are both nice.
- If you don't have nutritional yeast, you can leave it out without much difference in flavor.
- If you don't have kala namak, these will still taste good, but they will lack the telltale eggy flavor. Kala namak's intense flavor is best when cool (it loses that eggy flavor when it's heated for too long). It's also more intense when it's freshly applied. That's why I suggest adding it in small amounts throughout the process.
- The deviled egg mixture can be prepared ahead of time, up to a day in advance. (This is another reason I suggest adding a pinch of kala namak at the end).
- Be sure to taste the mixutre before adding to the crostinis. That way you can adjust the seasonings if necessary.
- Kala Namak is salt, so be sure you don't overdo it.
- The nutritional info is a rough estimate but could vary based on the type of baguette you use.
Nutrition
Want access to my Exclusive Meal Planning Tips & Printables page?
Cathie says
So, do you recommend the super firm tofu for this recipe, or just firm?
Julianne Lynch says
I prefer firm or extra firm tofu for this recipe. The super firm can be a bit mealy, however, it will work if that's all you have.
Laura says
I love this recipe! I used it for Easter and even my non-vegans family members enjoyed it. Any chance you might have rough calorie/nutrition information for this recipe?
Julianne Lynch says
Hi Laura,
I'm so glad you liked it! This was an older recipe that I added before I had the option to include nutritional info. I went ahead and updated that for you. The nutritional info is an estimate and could vary based on the type of baguette you use.