epicurious
Vegan Deviled 'Eggs'
These creamy, vegan, potato-based hors d'oeuvres will have you forgetting all about the original. Eggs who?
👥 30 Servings👤 Lauren Von Der Pool📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Add 15 small Yukon Gold potatoes (about 1 lb. total), scrubbed, to a large saucepan of boiling generously salted water. Return to a boil and cook potatoes until fork-tender, 15–⏱️ 20 minutes. Drain potatoes and transfer to a bowl of ice water; let cool ⏱️ 5 minutes. Drain again.
2
Cut each potato in half. Slice off a small piece from rounded end to create a flat side so potato halves can sit cut side up. Scoop out a rounded ½-teaspoonful of flesh from each half to make a well in the center. Transfer potato flesh to a medium bowl as you work. (You should have about 1 cup when you’re done.)
3
Add ¼ cup vegan mayonnaise, 2 Tbsp. plant-based milk or water, 1 Tbsp. sweet relish, finely chopped if chunky, 1 Tbsp. yellow mustard, 1½ tsp. apple cider vinegar, 1 tsp. onion powder, ½ tsp. kala namak (black salt), and ½ tsp. ground turmeric to scooped out potato flesh. Using a potato masher or fork, smash everything together, adding more plant-based milk by the teaspoonful if needed to achieve a pipable consistency, until smooth. Taste filling and season with kosher salt if needed.
. (or more) plant-based milk or water2 Tbsp. yellow mustard1 Tbsp½ tsp. apple cider vinegar1. onion powder1 tspKosher salt
4
Transfer filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner snipped off. Pipe some filling into each potato half. Top potatoes with a dash of smoked paprika and a dill sprig. Transfer deviled “eggs” to a platter to serve.
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