Vegan Deviled Eggs

YIELD

TIME

8 servings

35 minutes

These Vegan Deviled Eggs are a delicious variation on this classic appetizer. Made with potatoes, the creamy smooth filling is flavorful and has just the right texture.

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Ingredients

– 13 baby Yukon Gold potatoes (or yellow creamer potatoes) – 6 tbsp. vegan mayo – 1 tbsp. mustard – ¼ tsp. turmeric – ¼ tsp. salt or to taste – ¼ tsp. pepper or to taste – paprika and fresh dill, to garnish

Step 1

Boil the potatoes in salted water until they’re just tender. This will take about 15 minutes, depending on their size.

Step 2

Peel the potatoes and slice them in half (reserve one potato to be used in the filling). Use a melon baller or a metal teaspoon to scoop out a hollow for the filling.

Step 3

Place the scooped flesh and the reserved potato into a small bowl. Mash them with potato masher until very smooth.

Step 4

Add the mayo, mustard, turmeric, salt, and pepper and mix everything well. (Because the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.)

Step 5

Using a teaspoon or a piping bag, fill the potato hollows with the "eggyolk" mixture.

Step 6

Garnish with paprika and fresh dill or chives.

HOW TO STORE

Store these Vegan Deviled Eggs in the refrigerator for 3-5 days.

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For more recipes, visit:

eatsomethingvegan.com