Deviled Potatoes
We use potatoes in this vegan spin on deviled eggs. The perfect addition to your party appetizer spread.
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Ingredients
- 10-12 small red or gold potatoes
- 2 small russet potatoes baked or steamed
- 1/3 cup vegan mayo
- 2 tablespoons Dijon mustard
- 1/4 cup fresh minced dill
- 1/2 teaspoon black salt
- 1/4 teaspoon turmeric optional, for color
- 1-4 tablespoons unsweetened plain plant milk optional
- salt and pepper to taste
Garnishes (optional)
- smoked paprika
- 1-2 tablespoons minced chives
- 1/4 cup coconut bacon
Instructions
- Scrub your potatoes. Cut in half lengthwise and steam for 20-25 minutes, until fork-tender.
- Allow potatoes to cool slightly until safe to touch. Use a melon baller or small spoon to remove the center of each potato to a separate bowl. Remove as much as possible without breaking through the skins. If you don't have a deviled egg tray to serve your potatoes on, you will also want to cut a tiny piece off of each half of the potato so that they will stand up on your plate.
- Peel cooked russet potatoes and add to bowl with the scooped-out potato. Combine with mayo, mustard, fresh dill, black salt and turmeric. Taste and adjust with salt and pepper to preference.
- You can spoon the filling into the potato boats as-is, but if you want to pipe it, you will need to puree the filling first to make it smooth enough to pass through a decorative tip. You may need to add a few tablespoons of plain plant milk to thin it out, as the starch from the potatoes will thicken as you process it.
- Once you have spooned or piped the filling into the potatoes, garnish with smoked paprika, a sprinkle of chives and coconut bacon. These are great chilled or warmed slightly in the oven.
Notes
If you're a stickler about your presentation as I am, you'll want to take the extra steps to puree your filling so that it's smooth enough to pass through the tip of a piping bag. In order to do this you may need to add some extra liquid to maintain the correct consistency, as the blades from your food processor will activate the starch from your potatoes and thicken the mixture.
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