Deviled eggs are a springtime favorite that vegans don’t have to miss out on. I have the perfect non-traditional take that is the perfect substitute for the Easter classic.
These vegan deviled eggs feature bite-sized yellow potatoes filled with a rich and creamy “deviled egg” filling, topped with paprika and sprinkled with flecks of fresh parsley. It’s a satisfying side that can contend with any traditional deviled egg.
Delicious Vegan Deviled Eggs
The recipe for these tasty deviled potatoes are simple to follow and take no time at all. In fact, it’s even easier than the traditional kind and there is no need to worry about timing everything correctly to get the “perfect” hard boiled egg.
Start by boiling the potatoes. Since they’re small they only need around 15 to 20 minutes. Once cool, cut the potatoes in half and scoop a small portion of potato from the middle using a melon baller or teaspoon. This is a nod to the yolk of an egg and will be whipped up into a rich filling that’s loaded with flavor.
Once the creamy yolk-like mixture is made, pipe the filling into the scooped potatoes using a star-tipped pipping bag, or use a spoon to add the filling back into the hollow potato halves. Finish with garnishes like fresh parsley or green onion to add a fresh component.
Vegan deviled eggs are the perfect way to celebrate Easter and Spring with friends and family. Pair with Kidney Bean Salad and Strawberry Chia Pudding for fuss-free vegan offerings that everyone can enjoy. If you make any of these meals, don’t forget to tag the Plant Based Dog Guy.
These vegan deviled eggs feature bite-sized yellow potatoes filled with a rich and creamy "deviled egg" filling, topped with paprika and sprinkled with flecks of fresh parsley.
- 24 oz. Baby Yellow Potatoes
- 6 Tablespoons Vegan Mayo
- 2 Teaspoons Mustard
- 2 Teaspoons Apple Cider Vinegar
- 1/2 Teaspoon Salt (More To Taste)
- 1/4 Teaspoon Turmeric
- Smoked Paprika To Garnish
- Parsley To Garnish
- Boil potatoes in a large pot for 15-20 minutes. Just until a fork can be inserted without resistance.
- When done, drain the potatoes and rinse under cold water to cool them down.
- Cut the potatoes in half and using a melon baller, scoop out a hole in each of the potato halves. Put the scooped out potatoes into a bowl.
- Once you've made your way through all the potatoes it's time to make the "yolk" filling. In the bowl with the scooped potato balls combine the mustard, vinegar, salt and pepper and turmeric. Mix until smooth.
- Put the "yolk" filling into a piping bag fitted with a star-tipped nozzle, and begin piping the creamy filling into the potato halves. Alternatively, use a spoon to fill the potato holes.
- Lastly, garnish the deviled potatoes by sprinkling them with a healthy dose of smoked paprika and topping them with chopped parsley or green onions.
- Keep in the fridge until you're ready to serve.
Elevate the appearance of deviled potatoes by using a star-tipped nozzle. When piping, use a loose wrist to swirl the filling in a circular motion for a uniform swirl.
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Serving Size2 Potato Halves
Amount Per Serving Calories 55Total Fat 2.5gSodium 48mgCarbohydrates 7gFiber 1gProtein .7g
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