Vegan  Deviled Eggs


8 servings


35 minutes


– 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

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

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.

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

4. Add the mayo, mustard, turmeric, salt, and pepper and mix everything well.

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

6. Garnish with paprika and fresh dill or chives.

Store these Vegan Deviled Eggs in the refrigerator for 3-5 days. It's best if they are in a tightly-lidded container that keeps out air and moisture.

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.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes