Place egg whites ingredients in a small pot and heat on medium high until just before it boils. If any bubbles appear, lift the pot off the heat and gently swirl around to remove bubbles.
Pour mixture into egg mold. There should be enough to fill 8 cavities. Refrigerate for at least 15 minutes until firm (longer is fine).
Puree egg yolk ingredients in a food processor. Taste and adjust seasonings if necessary (see notes).
Spoon filling into a pastry bag or a plastic sandwich bag fitted with an open star tip such as #22, 32, or 1M (the larger the opening, the bigger the "swirl"). If using a plastic baggie, snip off a tiny piece of the corner, then drop the tip inside, and fill the bag with egg yolk mixture.
Using a melon baller or a 1 tsp measuring spoon, gently scoop out some of the egg white from the wider end of the egg. Using a circular motion, pipe the filling inside the cavity starting from the perimeter of the cavity. For a larger center, scoop out egg whites using a tablespoon measure. Garnish deviled eggs with paprika and/or chives.
Agar, an algae-derived alternative to gelatin, is thermoreversible, which means that if it doesn't gel after @15 min in the fridge, you can transfer the egg "whites" back to the pot and reheat.
Kala Namak, aka Indian black salt, is a sulfuric smelling/tasting Indian volcanic rock with an odor reminiscent of hard boiled eggs; available at Indian markets and online.
Four ounces of Mori Nu tofu is equivalent to 1/3 box.
If you are not assembling the eggs immediately, taste the yolk mixture prior to assembling/serving. You will likely have to add more black salt because its potency is reduced over time.
Vegan deviled eggs last 3 - 4 days in the fridge.
Egg molds are available at craft stores, cake and candy supply stores, and online.