Vegan Deviled "Eggs"

Chef Jasmine Bradley
A quick-to-prepare vegan take on the classic side dish
Prep Time 10 mins
Cook Time 10 mins
Course Side Dish
Servings 8


  • 5 cups mushrooms
  • 1 jar pickle juice (to soak mushrooms)
  • 2 cups garbanzo beans
  • 4 Tbsp mustard
  • 1/2 cup vegan mayo (Hellmann's has vegan mayo at Meijer)
  • 1/8 cup sweet relish
  • 2 Tbsp dill
  • 2 Tbsp garlic powder
  • 1 tsp black salt
  • 1/2 tsp salt
  • 1/2 Tbsp pepper
  • paprika (to sprinkle at end)


  • Wash mushroom caps and put them in a pickle juice jar and marinate for as little as one hour or 1 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 (this is what I use).
  • 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 paprika). Mix until creamy.
  • Drain mushroom caps and top with creamy garbanzo bean mixture.
  • Sprinkle paprika on top and enjoy!


Keyword deviled, deviled eggs, eggs, vegan
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