Vegan Deviled "Eggs"

Vegan Deviled "Eggs"

Recipe Rating: 3.72541
Serves 12

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.

Nutritional Info: 
Per Serving: Serving size: 2 filled halves, 110 calories (70 from fat), 8g total fat, 0.5g saturated fat, 170mg sodium, 8g carbohydrates, (1 g dietary fiber, 1g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.