These vegan deviled eggs are made with egg-shaped potatoes! If you're celebrating a compassionate egg-free easter, these deviled potatoes are a must. They're the perfect alternative to deviled eggs and are great for setting the mood for a fun house party. Let's go! Time to make a batch of deviled eggs vegan-style!
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Appetizer
Cuisine: Hungarian
Servings: 30
Calories: 32kcal
Author: Stephanie Dreyer | VeegMama
Ingredients
15egg-sizedpotatoeswashed
1tablespoonolive oil
½teaspoonsalt
½cancannellini white beansdrained and rinsed
2tablespoonslemon juice
3teaspoonsDijon mustard
1teaspoonturmeric powder
6tablespoonsvegan mayo
¼teaspoonsalt
¼teaspoonpepper
paprika and chopped chivesfor garnish
Instructions
Preheat oven to 350 degrees.
Halve the potatoes and toss with olive oil and ¼ teaspoon of salt until fully coated. Lay slice-side-up on a lined baking sheet and roast for 1 hour, or until soft.
Cool for 5 minutes. Using a small melon baller, scoop out a small half-sphere out of the potato, being careful not to scoop through to the skin.
Blend the scooped potato and the remaining ingredients in a food processor until smooth.
Using a piping bag with a tip, pipe yellow mixture into each potato hole to fill.
Garnish with paprika and a generous sprinkle of chives.