Tabitha Brown’s Vegan Deviled Eggs

Tabitha Brown’s Vegan Deviled Eggs

4 from 33 votes
Recipe by Sagen Jackson Course: AppetizersCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

323

kcal

Ingredients

  • 5 cups mushrooms

  • 1 jar pickle juice (marinade)

  • 2 cups garbanzo beans

  • 4 Tbsp mustard

  • 1/2 cup vegan mayo

  • 1/8 cup sweet relish

  • 2 Tbsp dill

  • 2 Tbsp garlic powder

  • 1 tsp black salt

  • 1/2 tsp salt

  • 1/2 Tbsp pepper

  • smoked paprika

Preparation

  • Wash mushroom caps and put them in a pickle juice jar and marinate for as little as one hour or up to 5 days. Note: Before filling the mushrooms allow to sit and drain on a paper towel.
  • Cook dried garbanzo beans according to package direction and drain. OR use canned garbanzo beans and drain.
  • Add beans to a food processor and blend until beans are smooth.
  • Add blended beans to a bowl and mix in mayo, mustard, and all spices (except smoked paprika). Mix until creamy.
  • Drain mushroom caps and top with creamy garbanzo bean mixture.
  • Sprinkle smoked paprika on top and enjoy!

Notes

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55 Comments on “Tabitha Brown’s Vegan Deviled Eggs

  1. Thank you for the recipe – we LOVED these! And Tab! 😉 Do u know the nutritional value? Wondering the diff compared to real deviled eggs… we are trying to be cholesterol conscious!

    • My pleasure, Amy! Thank you for the review. I love Tab too, isn’t she such a gem? Great question regarding the cholesterol. So, chickpeas will help LOWER your cholesterol (if eaten regularly) because they have soluble fiber. This fiber binds to cholesterol and pulls it out of the body. Chickpeas pack A LOT of nutritional value.

      • Tab used relish in her video. Do you have a recommended as to how muck to add to your recipes?

        • Hi Kathleen, I recommended 1/8 cup sweet relish. But tweak as you’d like. 😊

  2. Okay now! This was delicious. I used regular mayo (that’s what was in the house). I paired these with a Ceasar salad for a lovely light dinner. Thank you for this. Super easy and really tasty.

    • My pleasure, Maxine. Thank you for trying it out. I hope you’ll find something else you enjoy eating here too 🙂

      • Vlasic makes a lightly salted dill pickle if you want apickle juice with less sodium.

        • I love all you recipes, haven’t tried them yet but I’m trying my best to make it in. Can you please send me the hot dog recipe, I sent it to my email but that was a long time ago.Thank you Tab, you’re going to change my life.

  3. So am I needing to go get a jar of pickles to make this happen … Just don’t have pickle juice as a regular in the house…

  4. I just made this and while it tasted good, I found it to be a bit too salty and I used a lot less black salt.

  5. I’m trying to stay away from too much sodium. What is the nutritional value?

    • Hi there! The nutritional value is going to be challenging to measure in this one because it will really depend on the pickle juice you have on hand as well. I will tell you it is higher in sodium than most of the recipes on my site. A conservative estimate is around 25% daily value of sodium.

  6. NO to the mushrooms, too wet. But the filling is dead on. Canned white potatoes or even slices of roasted potatoes are SO much better to put it on.

    • Hi Sara! Great suggestions, I think roasted potatoes sound really yummy. I’ll update the recipe to include that I did drain the mushrooms and allow them to sit on a paper towel for a bit. Thanks for your feedback. It is appreciated.

  7. I loved the filling. I marinated the mushrooms for 3 days and it was too much for us. They were too pickle-y and too juicy. (I did drain them on paper towels.) I’m wondering if maybe boiling the mushrooms for one minute or so will give me the consistency I’m looking for…? I will keep trying!

    • Hi Bettiann. Thanks for the feedback. If you prefer more crunch maybe just a few hours of marinating them instead? Also, not sure boiling them would help but maybe popping in an air fryer? Never tried that but just a thought.

  8. Hi
    Wondering if you meant to put teaspoon where you have tablespoon. The dill says 2 tablespoon and so does the garlic. That seems way too much. I made it exactly as it was written and it was so salty. I then watched Tabitha’s video and she did and Tablespoon of anything. Wondering if it was a typo?

    • Hi Denise! Honestly, I really just love dill. I would recommend cutting back on the salt if it was too salty for you. I’ll test the recipe out again soon and make some adjustments because many have said it was a bit too much salt. Thanks for reaching out with the feedback!

  9. Hi
    The filling tasted great! I am trying to make for my family, but I fell the measurements might be off. Mine was so salty. 2 tablespoons of garlic was too much. Can you let me know if that was a type. Thanks so much

  10. Can the same pickle juice be used many times to marinate or use once with the mushrooms and toss out after used?

    • Hi Michelle, I’ve used it up to three times, tossed and then used a new jar after that 🙂

  11. Definitely my new favorite!!! Next time I’ll have to double the recipe….. my non-vegan family couldn’t get enough!!!

  12. loved these. Tried them for easter… yaaassss!!! I let them air dry out a little before serving, next time I will air fry just a little.. but they were the bomb!. THANK YOU!

    • My pleasure, Janelle. Air frying is SUCH a great idea. I love that suggestion – thanks for sharing.

  13. How long will the filling keep in the fridge. I am the only ones eating them and wondered how long it’ll last.

    • Hey Michele! I wouldn’t leave it in there for more than two days. You can always try halving the recipe. Or sharing with friends 🙂

    • Hi Elizabeth! I used about 8 mushroom caps but I realized I made so much more filling. So you can half the recipe or add more mushroom caps. It would be a lot of mushroom caps to use all the filling the recipe prepares maybe about 30 or more..

  14. Where do I buy the black salt? I’ve never heard of it before. Should I use dill or sweet pickle juice?

    • Hi Emma! Great question – I hadn’t either 🙂 I found it at my local Indian grocery market. If you have an ethnic market around you like this that would be the best place to purchase. I used dill.

  15. Great recipe! For those concerned about the sodium content, make sure you’re using garlic powder and not garlic salt. And if you’re using any other seasoning be sure it’s not a seasoned salt. Lower sodium dill pickle also helps. Hope these suggestions help.

    • Great suggestions, Arlande! Thank you so much

  16. Can you use fermented pickle juice or only the pickle juice made from vinegar?

    • Hey there! You can use either. Whichever one sounds most yummy to you. Thanks for the question 🙂

  17. OHMYGOD! These were so good! I left my mushrooms in the pickle jar for about 4 days, so they were a little softer than I wanted, so next time I’ll stick w/ 2-3 days. But, these were awesome! I’ve super missed deviled eggs, and these were a perfect option!

  18. This is fantastic…I’ve been making it for Yeasr.

    If you guys like it, you can buy gallons of pickle juice on Amazon. You can use it to marinate a lot of things (including chicken and Turkey if you are NOT vegan obviously!)

    I do love Tab, she’s so positive I try to watch her at least 3x a day!

    • Thanks for the tip, Nick! I didn’t even know you could purchase that from Amazon. You’re right she is super positive love it 🙂

  19. Made these and the entire family loved them. Made them again using my own pickle brine recipe ( a little milder in flavor) and now my girls want them all the time! Love Tab and her outstanding attitude!

    • Ohh what a wonderful idea, homemade pickle brine. I love Tabitha too. She seems like she has a beautiful heart. Thanks for stopping by and checking out the recipe.

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