Spring is here, the season of birth and renewal! Deviled eggs abound this time of year, the universal symbol for Easter. For those of us who prefer to see Mama Chicken nest her eggs, rather than serve them on a platter, I created a vegan deviled egg recipe using baby Dutch potatoes.
- 15 baby Dutch potatoes, washed
- 1 tablespoon olive oil
- 1/2 can cannellini white beans, drained and rinsed
- 2 tablespoons lemon juice
- 3 teaspoons Dijon mustard
- 1 teaspoon turmeric
- 6 tablespoons vegan mayo
- Salt and pepper, to taste
- Paprika and chopped chives, for garnish
- Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
- Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin. (I like to use a melon baller for this step.)
- Blend the scooped potato and the remaining ingredients in a food processor until smooth.
- Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
- Garnish with paprika and chives.
I recently had the pleasure of serving these beauties at one of my favorite cookware stores, Willams Sonoma. I did an in-store demo, showing the patrons how easy it is to make this delicious and beautiful appetizer. I loved watching people’s surprised faces as they bit into them and learned that they were eggless! Many couldn’t believe there wasn’t a trace of egg inside. They were a big hit in the store, and I was thrilled to introduce several people to some of my favorite vegan products, such as Follow Your Heart’s Vegenaise.
The potatoes get their creaminess from the vegan mayo, the tanginess from Dijon mustard, and the consistency from the beans and potato. The Dutch potato makes a perfect “shell.” For Easter, you could use the red or purple varieties as part of the mix for a colorful plant-based alternative to deviled eggs.
I hope you enjoy these as much as I enjoyed making and serving them. Happy Spring!