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Tabitha Brown’s Vegan Deviled Eggs

Tabitha Brown’s Vegan Deviled Eggs

I discovered Tabitha Brown during a very dark time in my life. I know, not the best way to open up a recipe blog post about someone so seemingly loving, kind and cheerful. But I’m very thankful to have scrolled past such a bright and beautiful spirit. Because I’m sure like many of you, it wasn’t the food that made me stay.

It was the warm spirit.

It was the Southern charm….the colloquialisms.

I had the good fortune of running into Tabitha Brown during the EXPO WEST conference earlier this year. Her loving demeanor certainly shown through. I told her how she played a big role in saving my life. During a time where I considered suicide. She was there. Always with an encouraging word or a stern but loving reminder and 99.99% of the time with a smile. I’m very grateful for Ms. Brown, as I’m sure many of you are.

I recall scrolling through my TikTok feed one day and passing this recipe. I got excited because deviled eggs are a staple in the South, especially for down South church potlucks and I missed them. To be honest, after going vegan, I missed a lot of non-vegan recipes. So, this quickly caught my attention and I HAD to try.

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This recipe is my take on Tabitha Brown’s vegan deviled eggs. I’ve tweaked it over the past year or so to make it less salty and more flavorful and I believe the flavors come together in a delicious way. Tangy, creamy and with a burst of dill. These flavors make these vegan deviled eggs the perfect savory treat. They are great for your next vegan brunch, potluck (vegan or non-vegan) or to have on hand for your next snack attack.

I not only thank Tabitha Brown for this yummy recipe but for being a source of love and light in the world. As a Christian woman who is maturing in her own faith, it’s beautiful and inspiring to see someone else along her journey. Someone who never gave up on her dreams. And constantly strives to share her faith and light with others. So, thank you Ms. Brown. And to all the other beautiful, healing souls who may have found their way here.. thank YOU for stopping by!

Tabitha Brown’s Vegan Deviled Eggs

Tabitha Brown’s Vegan Deviled Eggs

4 from 104 votes
Recipe by Sagen Jackson Course: AppetizersCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • 5 cups 5 mushrooms

  • 1 jar 1 pickle juice (marinade)

  • 2 cups 2 garbanzo beans

  • 4 Tbsp 4 mustard

  • 1/2 cup 1/2 vegan mayo

  • 1/8 cup 1/8 sweet relish

  • 2 Tbsp 2 dill

  • 2 Tbsp 2 garlic powder

  • 1 tsp 1 black salt

  • 1/2 tsp 1/2 salt

  • 1/2 Tbsp 1/2 pepper

  • smoked paprika


  • 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!


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Sagen Jackson

Sagen knows first hand the harmful negative impacts bad habits can have on your health. For the past fifteen years, she has worked in the health industry developing programs for underserved women, partnering with doctors to create unique primary care services and serving with her local breastfeeding coalition and food bank. She loves helping women like you set health goals and crush them! Because she knows if she can overcome a drinking addiction and unhealthy eating habits so can you! It won’t always be easy but feeling and looking your best is always worth it! Download the HealthiHER app and get started on your journey to a HealthiHER you! You Glow Girl!

This Post Has 65 Comments

  1. Vanessa Malao Nkumbula

    Are the mushrooms raw or cooked? Thank you. 😊😊

    1. kitchendancepartii

      Hi Vanessa, they are raw. You marinate them in the pickle juice for at least an hour but I like them best marinated for 2 – 3 days to be honest 🙂

    2. Angi


    3. Emma

      Raw white mushrooms

  2. Amy

    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!

    1. kitchendancepartii

      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.

    2. Nicole Adam

      Cholesterol is a result of animal products…

      1. Kathleen

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

        1. kitchendancepartii

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

  3. Karah

    also only animal foods contain cholesterol! These are wonderful!

    1. kitchendancepartii

      Thank you, Karah!

  4. Maxine

    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.

    1. kitchendancepartii

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

  5. Melissa

    Do you use sweet or dill pickle juice?

    1. kitchendancepartii

      Hi, Melissa. I used dill pickle juice.

      1. joyce

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

        1. Martha

          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.

          1. kitchendancepartii

            Hi Martha! Happy to share the recipes. For this recipe I simply re-shared Tabitha Brown’s recipe. My name is Sagen 🙂 Here is the carrot dog recipe:


    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…

    1. kitchendancepartii

      Hi, Yolanda! Yes, that would be a good idea if you’d like to try this recipe 🙂 Also, pickles are a great snack and low in calories but I understand many don’t like them. Or, if you have pickled okra or banana peppers you can use the pickling brine from that as well.

  7. Sheila

    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.

    1. kitchendancepartii

      Thanks for the feedback!

  8. Litisha

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

    1. kitchendancepartii

      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.

  9. Sara

    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.

    1. kitchendancepartii

      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.

  10. Sara

    Lol thanks for removing my post about how to make these better

  11. Bettiann

    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!

    1. kitchendancepartii

      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.

  12. Denise

    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?

    1. kitchendancepartii

      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!

  13. Denise

    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

  14. Michelle

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

    1. kitchendancepartii

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

  15. Shaunta’ Holliday

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

    1. kitchendancepartii

      So great to hear Shaunta. Thank you. Take care.

  16. Janelle

    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!

    1. kitchendancepartii

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

    2. Melissa

      Thanks for the recipe! The dilll is overwhelming and the final result is a little too salty. If you are a big dill fan you will love this as is. If not, decrease the amount of spices and it would be perfect!

      1. Sagen Jackson

        Thanks Melissa! Always helpful to have extra feedback 🙂

  17. Michele Donnell

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

    1. kitchendancepartii

      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 🙂

  18. Elizabeth

    How many mushrooms per serving?

    1. kitchendancepartii

      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..

  19. Emma

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

    1. kitchendancepartii

      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.

  20. Arlande

    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.

    1. kitchendancepartii

      Great suggestions, Arlande! Thank you so much

  21. Scott

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

    1. kitchendancepartii

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

  22. Mike

    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!

    1. kitchendancepartii

      Glad you enjoyed them, Mike!

  23. Nick

    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!

    1. kitchendancepartii

      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 🙂

  24. Tina Hollingsworth

    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!

    1. Sagen Jackson

      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.


    I’m making these for Thanksgiving and need to know what a serving equals.

    1. Sagen Jackson

      Hi Patricia! Thanks so much for stopping by. This makes a lot so my rough estimate for a serving would be about 4 “deviled eggs”.

  26. Joy Baker

    Tried these at Christmas with a group that all really wanted to like them. Everyone agreed that the pickle flavor overwhelmed everything else. I brined in the pickle juice for 1 day and drained on paper towel for an hour. Maybe rinsing the mushrooms and then draining would help? I liked the filling (just use less dill unless you want a super strong dill flavor), but the mushrooms just did not work. Possibly boiled new potato or tofu would work for the egg white better. Nice idea, but as is these taste like pickled deviled eggs.

    1. Sagen Jackson

      Thanks for the feedback, Joy!

  27. Shannon

    WAY too much garlic powder…. I used half the amount and it was still very overwhelming. Good recipe, but the garlic and dill should be adjusted.

    1. Sagen Jackson

      Thanks for the feedback, Shannon!

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