These vegan deviled eggs made with baby potatoes take all of the flavours from the traditional appetiser and transform them into a delicious plant-based dish.
Makes 10 servings
You’ll need:
12 small Yukon potatoes
6 cups ice + water
3 tablespoons yellow mustard
2 tablespoons vegan mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon salt
½ teaspoon turmeric
¼ teaspoon pepper
1 teaspoon fresh dill, chopped
1/8 teaspoon smoked paprika
Here’s how:
- Add the whole potatoes to a large pot of water and boil for 25 minutes.
- Put the ice in a large bowl and cover with cold water. Drain the potatoes and add them to the ice bowl. Let them sit and cool for 5 minutes, then drain.
- Cut the potatoes in half. Using a melon baller, scoop out some potato in each half, positioning it off center to resemble an egg. Put the potato that you scoop out in a medium bowl.
- Mash the potato chunks that you put into the bowl, then add the mustard, mayonnaise, vinegar, salt, turmeric, and pepper. Stir and mash until the mixture is very smooth.
- Put the filling in a piping bag with a tip or a Ziploc baggie with the end snipped off. Fill each potato hole with the egg mixture.
- Sprinkle the vegan deviled eggs with the smoked paprika and fresh dill, then serve.
Original source: https://www.tastingtable.com
https://www.animalagricultureclimatechange.org/egg-salad-sandwiches-tofu/
