You will either need a silicon egg mold or a deviled egg serving tray, the kind with egg shaped divots, to form the egg whites.

In a small sauce pan, whisk together almond milk, agar, and Indian black salt. Heat the mixture over medium heat until it comes to a simmer, then remove from the heat.

Transfer the mixture to a pyrex, or glass bowl, and allow to cool on the counter top. Let the mixture sit until it appears to be thickening but is still liquid, and pourable, stirring occasionally.

Once the mixture is ready, pour it into the eggs molds and pop them in the fridge for about half an hour, or until they are nice and solid.

While the molds are in the fridge, prepare the yolk filling by adding all of the ingredients, except the pickles, to a high speed blender or food processor. Process on high until the mixture is creamy and smooth. If you want to pipe the filling into the eggs, then you can drop the pickles into the mixture at the end and pulse a few times to get them good and minced. Large pieces of pickle won’t make it through a piping tip.

Remove the eggs from the fridge once they have set, and spoon out a divot from the middle to make space for the filling.

You can either scoop spoonfuls of the yolk filling onto the eggs, or fill a piping bag with a large tip and pipe the filling onto the egg whites. Garnish with extra dill and paprika.

Store the deviled eggs in the fridge for 2 or 3 days.