This recipe has everything you love about deviled eggs but uses potatoes instead. And since the devil is in the details, do not skip the black salt and an elegant sprinkling of paprika. These creamy two-bite wonders are tangy, and a little sweet.
TIP: Lighten your hosting load by prepping the potatoes and filling them up to 24 hours in advance. Fill the skins just before serving.
TIP: Try different spices and seasonings for a variety of flavor profiles. Sometimes I use one teaspoon of white wine vinegar instead of relish and add three-quarters of a teaspoon of curry powder, to make curried deviled eggs.
Courtesy of The Edgy Veg Easy Eats by Candice Hutchings © 2022 www.robertrose.ca Reprinted with permission. Available where books are sold. Image credit: Brilynn Ferguson