Vegan Ranch Deviled Eggs

1. In a large saucepan, whisk together agar and water, then warm over high heat until boiling. Continue boiling 5 minutes, then remove from heat. 
2. In a food processor, add beans, rice flour, 1 tablespoon nutritional yeast, and black salt and process until smooth. Whisk ⅔ cup bean purée into agar mixture as it cools. Using either a chocolate-egg mold or a muffin tin, fill with 1 tablespoon agar mixture. Place mold or pan into refrigerator to chill for 25 minutes or until eggs are solid enough to remove when gently pressed.
3. While eggs are chilling, in a food processor with remaining bean purée, add remaining 3 tablespoons nutritional yeast, turmeric, mustard, mayonnaise, parsley, dill, white pepper, onion powder, salt, and pepper and blend until creamy.
4. Using a spoon or a pastry bag filled with bean mixture, top each egg with about 1 tablespoon bean mixture. Before serving, sprinkle eggs with vegan bacon bits and chives.

Chef’s Tip
The trick to creating a truly authentic egg-like taste is to use Indian black salt (known as kala namak), which mimics the sulfuric taste of eggs. If you can’t find Indian black salt in stores, it is easily available online.