Deviled Potatoes (Vegan Deviled Eggs)
Servings12 *
Ingredients
Potatoes
- unrefined salt (real, pink, or Celtic salt) for boiling potatoes
- 1.5 lb baby potatoes
"Yolk" Filling
- 8 oz extra firm or firm tofu (organic) organic
- 3 Tbsp extra virgin olive oil
- 1 Tbsp dijon mustard
- ½ Tbsp apple cider vinegar + more to taste
- ¾ tsp turmeric (omit if using purple potatoes)
- 1 tsp unrefined salt (real, pink, or Celtic salt)
- ½ tsp onion powder or garlic powder
Garnish (optional)
- paprika
- ¼ cup green onion / scallion
- 1 Tbsp fresh dill (optional)
Instructions
- First bring a pot of heavily salted water to a boil. Add the potatoes, and cook for 12-15 minutes, until they are cooked through. Test one by slicing it in half, it should slice easily and cleanly. Drain them in a colander, and let them cool down for a few minutes before placing them in the fridge until chilled, about an hour or so.
- Meanwhile, make the filling. Combine all ingredients in a blender, and blend until smooth and creamy. Use the tamper to scrape down the sides. Remove to a bowl and chill until ready to assemble.
- When the potatoes are chilled through, remove from the fridge, slice each in half, and lay them out on a serving platter, cut side up. Then use a piping bag (or a ziploc with a corner cut off) to pipe the “yolk” filling in a circle on one end of the potato, to resemble an egg. Garnish with a pinch of paprika and fresh herbs.
Recipe Notes
*Makes about 48 deviled potatoes
Did you make this recipe?
Tag @mariamarlowe on instagram and hashtag #healthybymarlowe for a chance to be featured and win awesome prizes each month.