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Favorite New Recipe: Vegan Deviled Eggs

We asked Molly Siegler, our food editor, to share one of her favorite new recipes coming out of our test kitchen. 

Get the Recipe: Vegan Deviled "Eggs"

Though I love eggs, I will reluctantly admit that I am not into boiled eggs in any form, which I know makes me terribly off trend. I just have never developed a liking for hard-cooked eggs and around this time of year I have to politely decline so many. Maybe there are some of you out there like me? Maybe some of you like the idea of deviled eggs, but don’t eat eggs? This recipe is for us! Using roasted and halved baby potatoes and a luscious filling of creamy turmeric tofu, these Vegan Deviled “Eggs” are certainly reminiscent of the springtime favorite, but also have their own thing going on. Make these for Easter celebrations, to pack for picnics, for the best lunch addition ever…

As a classically trained chef with a political science degree, Molly puts her food fascination to work coordinating the creation and curation of recipes and other food-focused content for Whole Foods Market. Nothing excites Molly more than discovering a fun new food combination or tradition. Catch Molly’s cooking videos on YouTube.