Join CRVN Board President Claire Henderson-Jain for another exciting afternoon in her vegan kitchen where she shows us how to make vegan deviled eggs and vegan egg salad!

Summertime and re-opening of our communities calls for eating outside, picnics, and barbecues. These all-vegan deviled ‘eggs’ are the perfect addition to any sunny afternoon. The recipe calls for a few unusual ingredients, kala namak (black salt) to give the eggy taste and agar agar, however with a few simple steps that Claire will share you’ll be able to create vegan deviled eggs with ease.

Cooking Together: Vegan Deviled Eggs will debut on Thursday June 25th at 6:00 p.m. on CRVN’s Facebook page here.

We’re so grateful for your continued support. If you’re able, please consider making a recurring donation with CRVN here. Every little bit helps!

Thank you to everyone who tuned in for Claire’s cooking video! You can watch the full video here.
The full recipe can be found here. The recipe calls for a few things that you might not have in your kitchen: egg molds, black salt, and agar agar. As a reminder if you use Amazon, make sure to use Amazon Smile and Amazon will donate 0.5% of the purchase price to CRVN.

Photo: Lori Van Buren

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