100% plant-based deviled eggs using potatoes. Creamy, flavorful, vegan, gluten-free and super easy. Make these in less than 45 minutes.
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 5servings
Ingredients
15small yukon gold potatoes
3tbsp yellow mustard
2 tbsp vegan mayosub almond milk if you're oil-free
1.5tspapple cider vinegar
1tsp salt
1/2tspturmeric
smoked paprikagarnish
fresh or dried dillgarnish
Instructions
Bring a large pot a water to a boil.
Boil potatoes whole for 25 minutes or until completely cooked. You should be able to push a toothpick through with ease.
Strain and add into a bowl with ice and water to cool them down. Strain again after 5 minutes. Cut in half.
Scoop a well into the center of each half with a teaspoon. Add the extra potato into a bowl to make the filling.
To make the filling use the scooped out potato, mustard, mayo or almond milk, apple cider vinegar, salt and turmeric. Mash and mix until completely smooth. Add more mayo or almond milk if it's too thick.
Add the filling into a piping bag or ziplock with the end snipped off. Fill each potato well with the filling.