Vegan Deviled Eggs

Vitacost

Blue Potatoes with Filling - Vegan Deviled Eggs

Check out this vegan version of a dinner party classic! These vegan deviled eggs are made from small potatoes and stuffed with a creamy tofu-based “yolk” center. Use golden potatoes to achieve that classic deviled egg look or, if you’re feeling adventurous, try using baby purple potatoes for a unique appetizer your guests will love! Still hungry? Click here for more vegan recipes!

Recipe adapted from Maria Marlowe.

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Ingredients

Golden Potatoes or Baby Purple Potatoes

8oz Tofu (any works, but silken will result in a smoother mixture)

2oz Vegan Mayonnaise

3 tbsp Extra-Virgin Olive Oil

1 tbsp Dijon Mustard

1/2 tbsp Apple Cider Vinegar

1/2 tbsp Dill Pickle Juice (or, more Apple Cider Vinegar)

3/4 tsp Turmeric

1 tsp Himalayan Pink Salt

1/2 tsp Black Pepper

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Paprika

1/4 cup chopped Scallions or Dill (for garnish)

Recipe adapted from Maria Marlowe.

Method

Potatoes:

Heavily salt a large pot of water and bring to a boil. Add the potatoes and cook for about 15 minutes, until cooked through. If you can easily slice a potato in half, then they are ready.
Drain the potatoes and let them cool for a few minutes. Transfer them to the refrigerator and chill for about an hour. Prepare the filling in the meantime.

Filling

Combine all the ingredients in a blender until smooth and creamy. Make sure to scrape down the sides and continue blending until it is well combined.
Transfer the mixture to a bowl and chill until ready to assemble.
Once the potatoes are chilled, slice them in half and lay them on a serving platter. Make sure to place them cut side up. Optionally, you can cut a small circular well into each potato to make space for the filling.
Use a piping bag (or a plastic zip bag with a corner cut off) to pipe the filling in a circle on one end of the potato (or inside the circular well), to resemble an egg.
Garnish with a pinch more paprika and fresh herbs. Enjoy!