Deviled "Egg" (Potato-Based) (Vegan)
Ingredients:
- 6 small baby potatoes (similar size, for even halves)
- 1/3 cup vegan mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp ground turmeric
- 1/8 tsp kala namak (black salt), plus more to taste
- 1/4 tsp smoked paprika, plus extra for garnish
- 2 tbsp finely chopped chives
- Salt and black pepper, to taste
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Choose potatoes that are all roughly the same size — this makes for even halves that look uniform once filled. Let them cool slightly before scooping out the centers; piping hot potatoes are harder to handle without breaking.
Instructions:
- Boil the Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook for 15-18 minutes, until fork-tender.
- Cool & Halve: Drain and let the potatoes cool slightly, then slice each in half lengthwise.
- Scoop the Centers: Using a small spoon, scoop out a bit of the center of each potato half to create a small well, reserving the scooped potato.
- Mash the Filling: In a bowl, mash the reserved potato with vegan mayonnaise, Dijon mustard, turmeric, kala namak, and smoked paprika until smooth and creamy.
- Season: Season the filling with salt and pepper to taste.
- Fill: Spoon or pipe the filling back into each potato half.
- Garnish: Garnish with a sprinkle of smoked paprika and chopped chives.
- Serve: Serve warm or chilled.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The baby potatoes adds heartiness and a creamy texture once cooked. The smoked paprika adds gentle warmth and a rich color. The salt and black pepper adds a subtle heat that rounds out the seasoning.
Deviled "Egg" (Potato-Based) (Vegan)
Ingredients:
- 6 small baby potatoes (similar size, for even halves)
- 1/3 cup vegan mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp ground turmeric
- 1/8 tsp kala namak (black salt), plus more to taste
- 1/4 tsp smoked paprika, plus extra for garnish
- 2 tbsp finely chopped chives
- Salt and black pepper, to taste
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The baby potatoes adds heartiness and a creamy texture once cooked. The smoked paprika adds gentle warmth and a rich color. The salt and black pepper adds a subtle heat that rounds out the seasoning.
Prep:
Choose potatoes that are all roughly the same size — this makes for even halves that look uniform once filled. Let them cool slightly before scooping out the centers; piping hot potatoes are harder to handle without breaking.
Instructions:
- Boil the Potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook for 15-18 minutes, until fork-tender.
- Cool & Halve: Drain and let the potatoes cool slightly, then slice each in half lengthwise.
- Scoop the Centers: Using a small spoon, scoop out a bit of the center of each potato half to create a small well, reserving the scooped potato.
- Mash the Filling: In a bowl, mash the reserved potato with vegan mayonnaise, Dijon mustard, turmeric, kala namak, and smoked paprika until smooth and creamy.
- Season: Season the filling with salt and pepper to taste.
- Fill: Spoon or pipe the filling back into each potato half.
- Garnish: Garnish with a sprinkle of smoked paprika and chopped chives.
- Serve: Serve warm or chilled.
