Vegan Deviled Egg Pasta Salad – everyone’s favorite hard-boiled eggs combine with creamy pasta to create this match made in heaven. I know it sounds weird, but it’s actually big on flavor and so good! You have to give this one a try, especially if you love the flavor of deviled eggs. It’s the perfect side dish for any occasion, so whip up this epic little number and haul it on over to your next vegan BBQ!
Inspired by 86eats deviled egg recipe and created for my daughter, who can’t get enough of this stuff, whether it’s an egg salad sandwich, deviled eggs, egg salad croissant, or this delicious deviled egg pasta salad, all made vegan, of course!
Let’s Make this Vegan Deviled Egg Pasta Salad
Start by making the egg whites. In a small saucepan, whisk together the almond milk, agar, and black salt. Turn the heat to medium, and continue to whisk until it comes to a light simmer, then immediately remove from the heat. Let it cool on the countertop, but continue to whisk every 5 minutes, for about 15-20 minutes. Once cool, pour into egg molds or any shallow container and transfer to the fridge for at least 30 minutes to harden. When ready, remove and slice into smaller pieces.
While your egg whites are cooling in the fridge, cook the pasta according to the package, drain, and set aside until ready to use.
For the dressing, combine the tofu, vegan mayo, mustard, sugar, pickle juice, black salt, and celery salt in a food processor or blender and blend until creamy.
Add the cooked pasta, egg whites, red onion, celery, bell pepper, and dressing and stir to combine. Serve with chopped chives and a dash of paprika. If you’d like to add deviled eggs as a side or garnish, visit 86eats website for the full recipe!
More Recipes
Vegan BLT Summer Salad with Maple Mustard Dressing
Spicy Vegan Chipotle Chicken Pasta (Copycat Cheesecake Factory)
Spinach Salad with Citrus Dressing and Tofu Feta
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this pasta salad and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Vegan Deviled Egg Pasta Salad
Ingredients
- 16 Ounces Elbow Macaroni
- ¼ Cup Each: Celery, Red Onion, & Green Pepper Diced
- 1 Block Firm Tofu Pressed to release excess water
- ¾ Cup Vegan Mayo
- 3 tablespoon Yellow Mustard
- 1 tablespoon Sugar
- ¼ Cup Pickle Juice
- ½ teaspoon Black Salt aka Kala Namak
- ¼ teaspoon Celery Salt
Hard-Boiled Egg Whites
- 1 Cup Plain, Unflavored Almond Milk
- ½ tablespoon Agar Powder
- ¼ teaspoon Black Salt aka Kala Namak
Instructions
- Cook pasta according to package, drain, and set aside.
- To make the egg whites: In a small sauce pan, whisk together the almond milk, agar, and black salt. Turn the heat to medium, and continue to whisk until it comes to a light simmer, then immediately remove from the heat. Let it cool on the countertop, but continue to whisk every 5 minutes, for about 15-20 minutes. Once cool, pour into egg molds or any shallow container and transfer to the fridge for at least 30 minutes to harden. When ready, remove and slice into smaller pieces.
- While your egg whites cool, prepare the dressing. In a food processor or blender, add the tofu, mayo, mustard, sugar, pickle juice, black salt, and celery salt. Process or blend until creamy.
- Combine the pasta, dressing, onion, celery, peppers, and egg whites and mix well. Chill until ready to serve. Garnish with sliced green onion or chives and a dash of paprika.
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