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.
Special Diets:
Ingredients
Method
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
Serving Size
2 filled halves
Calories
110
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.