Vegan Deviled Eggs (made from potatoes!)

These vegan deviled eggs are going to be your newest obsession. Bring them to a party and everyone will be asking for the recipe!

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 535kcal

Cost $4

1 potato masher
1 large pot
1 strainer
1 knife
1 cutting board
1 piping bag optional, can use a Ziploc baggie, for piping filling into potatoes

Bring a large pot of water to a boil.
Add whole potatoes and boil for 25 minutes or until completely cooked. They should be fork-tender.
Strain the potatoes and add into a bowl of ice water to cool them down for 5 minutes.
Strain again and then cut them in half.
Scoop a well into the center of each half potato using a teaspoon. Add the extra potato into a separate bowl to make the filling.
Make the filling by mixing 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 a corner snipped off. Fill each potato well with the filling.
Garnish with smoked paprika, salt and dill.
Enjoy! Keep refrigerated.

Remember to boil these whole! Don’t cut them in half ahead of time.
Make sure to get potatoes that are about the size of an egg. If they’re way too big, they won’t be as similar to deviled eggs, especially if you want to fit them in a traditional egg platter!
Put the potatoes in an ice bath after straining them so they don’t continue to cook and instead they cool down. It’s harder to work with hot potatoes.