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Alfredo Deviled Eggs Recipe

Alfredo Deviled Eggs 

Some times as a recipe developer you have a stroke of genius!  I developed a cashew Alfredo Sauce back in the fall for Creamy Alfredo Spaghetti Squash Bake, is a healthy alternative to traditional dairy Alfredo sauce.  The recipe was a huge success.  I had been brainstorming ways to fit the amazing flavors into another dish.  When it struck me that it would be great with pasture raised eggs, it could only be one thing and that is Alfredo Deviled Eggs!  

Don’t be leery of all the written out steps or the fancy photo.  The recipe is really easy to follow!  Save the remaining Alfredo sauce for your steamed veggies you will thank me!  
 Alfredo Deviled Eggs

Alfredo Deviled Eggs
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

Add a twist of tanginess to your deviled egg with vegan alfredo sauce.  This recipe should have a warning label..."Warning make plenty they will be devoured!"

Course: Appetizer
Cuisine: Vegetarian
Servings: 12 eggs
Parmesan Crisp
  • 1 cup fresh parmesan, grated fine
Hard Boil Eggs
  • 6 hard boiled pasture raised eggs
Vegan Alfredo Sauce
  • 1/2 cup raw cashews, soaked overnight in water or boiled for 5 minutes and drained
  • 1/2 yellow onion, diced
  • 2 cloves fresh garlic minced
  • 1 cup vegetable stock
  • 1/4 cup nutritional yeast
  • 1 lime juiced
  • 1/2 tsp dried basil
  • sea salt and fresh ground black pepper
Parmesan Crisp
  1. Preheat Oven to 400°. 

  2. On a parchment lined baking sheet spread parmesan in a thin layer as evenly at possible.  

  3. Back 5 - 7 minutes until golden brown.  Let cool and break into smaller pieces about the size of 1/2 dollar.  

Hard Boil Eggs
  1. Bring to a boil over med-high heat.

  2. As soon as the water starts developing small bubbles shut off the heat and cover the pan - do not drain. 10 minutes for hard-boiled. Set timer! 

  3. When the timer goes off, drain water, and rinse eggs with cold water.
  4. When eggs are cool.  Peel under water, dry and set aside. 

Vegan Alfredo Sauce
  1. In a skillet heat chicken/veggie stock to a slight boil.

  2.  Add onions and garlic. Cook for 3 minutes until both are soft
  3. Add cashews and cook additional 2 minutes
  4. Add skillet mixture to high-speed blender with nutritional yeast, juice from lime, dried basil, salt, and pepper.
  5. Blend until it becomes a creamy smooth alfredo sauce. Add more lime or yeast slowly to get the perfect flavor if needed. Let mixture cool completely. 

Assemble the Deviled Eggs
  1. Half boiled eggs lengthwise.  Remove yokes and add to mixing bowl.  

  2. Add half of the Vegan Alfredo Sauce (not vegan anymore but still vegetarian) to the egg yokes.  Wisk to together until smooth and creamy.  Keeping adding the Alfredo sauce 1 tbs at a time until you have a creamy smooth mixture.  You might have some left over.  

  3. Add egg filling to a pastry bag or plastic bag with the tip corner cut off.  Fill each egg white with the mixture.  Slowly and carefully. 

  4. Garnish each deviled egg with parmesan crisp.  As seen in the photo. 

Recipe Notes

I love using a little fresh parsley or dill to add some fun color to the dish! 

Chill in the refrigerator covered tightly to prevent discoloration.  

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