There’s no need to miss out on deviled eggs anymore if you’re vegan. This faux version is a tasty substitute! Simply create your “eggs” out of tender roasted baby potatoes and use spices to flavor the yolk-free filling. Close your eyes and you can barely tell the difference. Sprinkle finely chopped fresh parsley over the top if you like.
- 12 baby potatoes (about 1 1/4 pounds)
- 2 teaspoons extra-virgin olive oil
- 1/2 cup vegan mayonnaise
- 1/3 cup drained silken tofu
- 1 tablespoon Dijon mustard
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Cut each potato in half crosswise. In a large bowl, toss potatoes with oil and place cut-side down on the prepared baking sheet. Roast until tender when pierced with a knife, about 30 minutes. Let cool.
Using a melon baller, scoop out center of each potato half. Combine potato flesh, mayonnaise, tofu, mustard, paprika, turmeric, salt and pepper in a food processor and pulse just until smooth. Scoop filling into potato halves. Refrigerate for at least 30 minutes (and up to 2 days) before serving.
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