Deviled Eggz!

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Enjoy deviled eggs again with our Esther Approved, Eggless and Vegan recipe. Wow your friends and family with these Deviled Eggz. The Kala Namak salt can smell intense, just like deviled eggs. It’s potency will go away if it’s added while cooking, so add it in last to both the egg whites and egg yolks.
This recipe was developed to yield more egg yolk to guarantee you have enough. Do a practice run of piping a few mini mounds to get your strength and momentum established with the piping bag. The extra egg yolk filling can be used to fill the cavities of celery, on top of sliced cucumbers, veggies, toasts, mini egg style tea sandwiches and more. Vintage deviled egg platters and woodland pottery animals can be sources at thrift stores and online. Egg molds can be found at baking supply stores and online.
Recipe courtesy of Chef Linda of Esther's Kitchen!

Cuisine: Esther Approved, Vegan, Eggless, Gluten-free, Contains nuts
Yields: 2 dozen
Prep + Refrigeration Time: 45 minutes
Cook Time: 10-15 minutes
Author: Chef Linda | Esther's Kitchen

Egg White Ingredients:
2 cups unsweetened almond milk
1/2 teaspoon tapioca flour
6 teaspoons agar agar flakes
1/2 tsp kala namak salt

Egg White Preparation:
1. Whisk the almond milk, tapioca flour, and agar agar flakes in a small pot. Whisk constantly while you bring the pot to a boil. The liquid will foam and rise up the pot once it reaches the boil stage. Turn off the heat. Whisk in the kala namak salt and pour the mixture into a measuring cup that has a spout for easier pouring.
2. Fill 24 egg molds. If you only have 12 egg molds, fill and leave the remaining liquid egg whites in the measuring cup on the counter. Refrigerate the eggs in the first mold for 35 minutes.
3. Remove the first 12 egg whites and transfer onto a deviled egg platter. Whisk the remaining liquid egg whites and pour into the same mold. Refrigerate for 35 minutes again and release into a second deviled egg platter.
4. Prepare the yellow egg yolk filling while the egg whites refrigerate.

Yellow Egg Yolk Filling Ingredients:
* lb small yellow potatoes, peeled, sliced in half, and boiled until tender, drained
2/3 cup + 2 Tablespoons eggless mayo
1 Tablespoon Dijon mustard
1/4 teaspoon ground turmeric
2 Tablespoons unsweetened almond milk
1 teaspoon kala namak salt, plus more for serving
1 Tablespoon snipped chives, chopped parsley, cilantro, chia caviar, sweet or hot paprika for garnish to taste.

Egg Yolk Preparation:
1. Add the potatoes, mayo, mustard, turmeric and almond milk in a mixing bowl. Combine with an electrician mixer until smooth. Add the kala namak salt.
2. Scoop the egg yolk mixture and transfer in a piping bag fit with a star tip.
3. Practice piping out a few yolks on a plate until you get your momentum. Whatever pattern you do to the first egg, repeat that technique. Blot the tops of the egg whites with a paper towel so the egg yolk doesnt slide off. You can scoop out a little of the center with a melon baller if desired. Begin piping the egg yolk filling onto each egg white. You can cover the whole surface too. These are your Deviled Eggz.
4. Sprinkle paprika, chia caviar, chives, cilantro or parsley. Keep your Deviled Eggs refrigerated up to 1 day.

ENJOY!

Esther's Deviled Taters!

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Try this delicious ESTHER'S DEVILED TATERS recipe courtesy of Chef Linda of Esther's Kitchen!

Esther’s Deviled Taters taste amazing! The combination of tangy yellow mustard, egg-free mayo and sulphuric Kala Namak black salt make the filling taste like deviled egg filling! The aroma of these deviled taters are just like deviled eggs. A health benefit of an Esther Approved lifestyle is Esther's Deviled Taters are cholesterol free! Give this recipe a try for a snack or delicious appetizer for your next party. This recipe can be easily doubled. Enjoy!

Cuisine:
Esther Approved, Appetizer, Gluten-free if using Glute-free egg-free mayo

Prep Time:
20 minutes Serves: 12 deviled potatoes

Author:
Chef Linda | Esther’s Kitchen

Ingredients:
6 baby yellow or red potatoes (approx. 1-1/2"-2" or 4-5cm round), sliced in half 1/3 cup eggless mayo (75ml) 2 teaspoons yellow mustard (10ml) 1/2 teaspoon kala namak salt, plus more for serving (2ml) 1/8 teaspoon ground black pepper (.5ml) 1 Tablespoon snipped chives, chopped parsley or cilantro (15ml) Sweet or Hot paprika for garnish to taste.

Preparation:
1. Place the potato halves in a steamer and steam them until they are fork tender.
2. While the potatoes are steaming, combine the egg-free mayo, yellow mustard, kala namak salt and black pepper in a small mixing bowl. Stir until combined. Set aside.
3. Allow the potatoes to cool down before handling. Blot the water off of the steamed potato halves with a towel. Scoop out the cooked potato out of each potato. Leave enough potato attached to the skin so the potato cavity base remains intact. You will be filling the cavity with the finished mixture. Place the scooped potatoes in a small mixing bowl and mash the potatoes with a hand masher. Stir the mashed potatoes into the mayo mixture for 1 minute. The mixture will become starchy and resemble a soft dough ball.
4. Place the filling in a piping bag with a star tip or snip off a 1/2" corner of a freezer bag. Pipe the filling into each potato cavity.
5. Sprinkle sweet or hot paprika onto each deviled potato. Sprinkle chopped cilantro, parsley or snipped chives onto each deviled potato.
6. Serve the deviled potatoes warm or cold. The deviled potatoes can be made a day in advance without the paprika and herb garnish. Add the paprika, herb garnish and additional kala namak salt before serving.

ENJOY!