Vegan Deviled Eggs
Ingredients
- 24 ounces Petit Gold Potatoes (gold new potatoes)
- olive oil as needed
- salt and black pepper as needed
- 6 tablespoons Hellman's Vegan Mayo
- 1/2 teaspoon prepared yellow mustard
- 1/4 teaspoon Indian black salt
- 1/8 teaspoon turmeric
- 1/8 teaspoon white pepper
- 1/4 teaspoon vinegar
- paprika as needed
Instructions
- Preheat oven to 350F.
- Cut potatoes in half; drizzle cut sides with olive oil and season with salt and pepper.
- Turn potatoes over and place cut side down on a nonstick foil lined baking sheet.
- Bake for thirty minutes or until tender.
- When adequately cooled, use a melon baller to scoop out a cavity from each potato half, placing what you scoop out into a small mixing bowl.
- Mash the scooped out potato bits with a fork, and stir together with the vegan mayo, mustard, black salt, turmeric, white pepper, and vinegar.
- Fill potato cavities with mashed mixture and sprinkle lightly with paprika.
- Chill until serving.
Notes
From the kitchen of palatablepastime.com
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