Vegan Deviled Eggs
Sue Lau | Palatable Pastime
Petit Gold Potatoes
(gold new potatoes)
salt and black pepper
Hellman's Vegan Mayo
prepared yellow mustard
Indian black salt
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.
From the kitchen of palatablepastime.com
Deviled eggs, Vegan