Vegan Deviled Eggs

Share

Print Friendly and PDF

Rate this recipe
Average: 5 (1 vote)
Category
Appetizer

Before going vegan, I loved deviled eggs. However, once I went vegan, I knew that was the end of that! So, I created a delicious tasting substitute that satisfies my craving, in, of all things, potatoes!

Of course, they aren't "eggs," but when they're all put together, they look similar and, most importantly, have that eggy flavor you want from a deviled egg!

Here's what you'll need:

15 Tiny Yukon gold potatoes, peeled, halved
1/2 cup vegan mayonnaise
1 tablespoon turmeric *
1 teaspoon yellow mustard
1 teaspoon fresh lemon juice
1 large clove of garlic, crushed
1 teaspoon chives, chopped
1/4 teaspoon dried dill
1/8 teaspoon Kala Namak Black Salt powder (this is an essential ingredient to get the "egg" flavor)
freshly ground black pepper
paprika for sprinkling

Soak the potatoes for 30 minutes in a large pot of cold water. Drain, then fill with cold water again. Bring the water and potatoes to a boil over medium-high heat and cook until fork-tender; about 7 to 9 minutes. Then drain and set aside to cool.

Combine four potato halves, vegan mayo, turmeric, mustard, lemon juice, garlic, chives, dill, black salt powder, and pepper in a Mini Food Processor. Blend until smooth.

If you don't have a food processor, no worries; add everything together in a large bowl and mix until well combined.

Pipe or spoon the mixture on each potato half and sprinkle with paprika.

Cover lightly and chill for about an hour before serving.

Refrigerate any leftovers.

*On a side note, the turmeric WILL stain the white plastic center-piece of your food processor - or any other white plastic/rubber utensil you use, for that matter. So if you're heart is set on keeping things entirely white - stir the turmeric in, in a separate bowl, at the very end.

Contains