All the flavor of deviled eggs on a crunchy slice of baguette? Sign me up! Not only are these deviled-egg crostini super easy to make, but they're also 100% vegan. Firm tofu creates the right texture, while the
*Disclosure: Some of the links included in this post are affiliate links. That means that I could earn a commission, at no cost to you, if you click through and make a purchase.
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 rlazy 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.
I love these Vegan Deviled-Egg Crostini because they're:
- A vegan twist on a nostalgic holiday appetizer
- Easy to prepare
- Healthy & Oil-Free
- Deliciously eggy
- Full of flavor
- 100% Vegan
A Note on the Bread
The bread I used for the photos is a white-bread baguette. Normally I would have gone for something whole wheat, but these are strange times, so you take what you can get. (I hope I someday look back on that statement and laugh). If you don't have a stockpile of baguettes, 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. The deviled-egg mixture also makes a perfect "egg-salad" sandwich. So feel free to get creative!
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
Why are they called Deviled Eggs?
Since we're already learning new things today. . . . 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!
Can this Vegan Starter be Gluten-Free?
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.
What You Need to Make Vegan Deviled Eggs
In order to make vegan deviled eggs, you're going to need a few specialty ingredients. These are standard pantry ingredients for longtime vegans, but if you're new to veganism or just trying out some plant-based recipes, then these might be unfamiliar.
The first thing you're going to need is *Nutritional Yeast--which will add earthy undertones to the tofu scramble.
The second thing--and the one thing that's going to make a real difference in flavor--is *Kala Namak, aka Black Salt. This is what will give the tofu that eggy flavor. Once you have those two things, everything else should be fairly easy to come by. (For more information on nutritional yeast and
How to Make Vegan Deviled-Egg Crostini
This recipe can be broken down into four basic parts:
- Make a tofu scramble.
- Prep the deviled-egg ingredients and mix with the tofu scramble.
- Cut and toast your baguette.
- Pile the deviled-egg mixture onto your crostini, top with paprika and another pinch of
kala namak , and enjoy!
If this recipe for Vegan Deviled-Egg Crostini speaks your language, you might also love:
- No-Bake Carrot Cake Bites
- Tempeh Bacon Sandwich
- Super Simple Tofu Nuggets
- Vegan Quesadilla Cheese
- Vegan “Fish” Tacos
📖 Recipe
Vegan Deviled-Egg Crostini
Equipment
Ingredients
Tofu Scramble
- 7 oz or 200g 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 and cook on medium high for a few minutes 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, 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
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*Disclosure: Some of the links included in this post are affiliate links. That means that I could earn a commission, at no cost to you, if you click through and make a purchase.
Cathie
So, do you recommend the super firm tofu for this recipe, or just firm?
Julianne Lynch
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
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
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.