“If you like to cook with eggs, you can substitute Ener-G Egg Replacer, bananas, tofu, or many other ingredients. You get the hang of it quickly enough.” ― Ingrid Newkirk, President of People for the Ethical Treatment of Animals (PETA)
These tasty little morsels are from Bianca Phillips’ wonderful book Cookin’ Crunk, page 42. This is a wonderful and so-easy-to-make snack or hors d’oeuvre. The “yolks” are made from tofu, Great Northern beans, vegan mayonnaise, mustard, turmeric, pickle relish, red onion, and sprinkled with paprika and chives. The pressed tofu “egg whites” are sprinkled with Indian Black Salt which has a very sulfuric taste, similar to that of eggs. These were scrumptious and we’ll be making them again soon!
Deviled Egg Facts (from Wikipedia): The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. In some parts of the Southern and Midwestern United States, the terms “salad eggs” or “dressed eggs” are used, particularly when the dish is served in connection with a church function—presumably to avoid dignifying the word “deviled”, in reference to “The Devil.”