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Bedeviled potatoes
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.
YIELDS
Ingredients
- 12 baby yellow potatoes, halved
- 1/3 cup (75 mL) egg-free mayonnaise
- 2 tablespoon (30 mL) relish (sweet or dill)
- 1 teaspoon (5 mL) dairy-free butter or margarine, softened
- 1 teaspoon (5 mL) Dijon mustard
- 1 teaspoon (5 mL) garlic powder
- 1/2 teaspoon (2 mL) kala namak or seasoning salt
- 1/4 teaspoon (1 mL) ground turmeric
- 1/4 teaspoon (1 mL) freshly ground black pepper
- 1 to 2 tablespoons (5 to 10 mL) unsweetened non-dairy milk of choice (optional
- Smoked paprika, to garnish
- Minced fresh chives or parsley (optional)
- 1/4 cup (60 mL) simulated bacon bits (optional)
Directions
- Fill a medium saucepan fitted with a steamer basket with two inches of water and bring to a boil. Place potatoes in the basket and steam over medium-high heat for 15 to 20 minutes, until fork-tender. Using a slotted spoon, carefully transfer potatoes to the baking sheet until cool enough to handle.
- Meanwhile, in a medium bowl, whisk together egg-free mayo, relish, dairy‑free butter, Dijon, garlic powder, Kala namak, turmeric, and pepper.
- Using the melon baller or a small spoon, gently scoop out the flesh of each potato half, being very careful not to pierce through the skin. Transfer potato flesh to a medium bowl and return the skins to the baking sheet.
- Using the potato ricer (for an extra-smooth filling!) or fork, mash potatoes thoroughly, spreading them out in the bowl until cooled completely.
- Add mayo mixture to the potato and stir until it becomes a thick but velvety mash. If needed, add non-dairy milk one tablespoon at a time, until smooth and creamy.
- Using a melon baller or small spoon, gently spoon the potato mixture back into the potato skins. Sprinkle with paprika, chives, and simulated bacon bits (if using). Serve and enjoy!
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
