Vegan Deviled "Eggs"

Serves 12
Time 1 hr 50 min
Vegan Deviled "Eggs"

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:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    12baby potatoes (about 1 1/4 pounds)
    2 teaspoonsextra-virgin olive oil
    1/2 cupvegan mayonnaise
    1/3 cupdrained silken tofu
    1 tablespoonDijon mustard
    1 teaspoonsweet paprika
    1 teaspoonturmeric
    1/2 teaspooncoarse sea salt
    1/4 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

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

8g

Saturated Fat

0.5g

Cholesterol

0mg

Sodium

170mg

Total Carbohydrate

8g

Dietary Fiber

1g

Total Sugars

1g

Protein

2g

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.