Do you remember the deviled eggs your mum used to make for every potluck and special occasion? We think you’ll find that this vegan deviled egg filling made with chickpeas is a delicious and very acceptable alternative.

Deviled Egg Filling [Vegan]



Deviled egg filling

  • 1 1/2 cups cooked chickpeas
  • 1/2 avocado, mashed
  • 6 teaspoons savory nutritional yeast flakes
  • 3 teaspoons lemon juice
  • 2 teaspoons fresh mustard or 1/2 teaspoon mustard powder
  • 1 teaspoon curry powder
  • Pinch cumin
  • Salt, to taste
  • Pepper, to taste

To assemble

  • 20 small tomatoes, halved and seeds removed (optional)
  • 6 stalks chives or 1 stalk spring onion, thinly sliced
  • 1/2 teaspoon sweet red paprika


  1. Crush the chickpeas roughly with a strong fork or a potato masher.
  2. Add the avocado, yeast and lemon juice and continue mashing until smooth.
  3. Add the mustard, curry powder and cumin and mix thoroughly.
  4. Add salt and pepper to taste.
  5. Spoon into tomato halves.
  6. Sprinkle with chopped chives or spring onion, and then paprika.
  7. Serve immediately.
  8. Store unused mix in the refrigerator for up to 5 days.

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