Deviled Potatoes
Delicious vegan style deviled eggs made with potatoes.
Ingredients
- 8 Fresh from the Start Yellow Potatoes egg shaped
- 1/2 Tbsp olive oil
- 1/4 tsp salt
- 1/4 can cannellini white beans drained and rinsed
- 1 Tbsp lemon juice
- 1 1/2 tsp Dijon mustard
- 1/2 tsp turmeric powder
- 3 Tbsp vegan mayo
- 1/8 tsp salt
- 1/8 teaspoon pepper
- paprika and chopped chives for garnish
Instructions
- Preheat oven to 350 degrees
- Halve the potatoes and toss with olive oil and ¼ teaspoon of salt until fully coated. Lay slice-side-up on a lined baking sheet and roast for 1 hour, or until soft
- Cool for 5 minutes. Using a small melon baller, scoop out a small half-sphere out of the potato, being careful not to scoop through to the skin
- Blend the scooped potato and the remaining ingredients in a food processor until smooth
- Using a piping bag with a tip, pipe yellow mixture into each potato hole to fill
- Garnish with paprika and a generous sprinkle of chives
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