Everyone love’s deviled eggs and I figured why not try an alternative?! I give you deviled potatoes. It’s the perfect thing to make this Easter weekend! Also a good dish for any holiday or special event.

Begin with some delicious red potatoes! They seem to hold their shape the best and are the perfect size! You can also do small yukon potatoes.

Boil them, let the cool and then scoop out some of the insides.

Place all into a bowl and mash with the remaining ingredients

You can use a frosting tip to pipe the filling into the potatoes or just scoop them in.

ENJOY EVERY BITE!

INGREDIENTS

12 small red potatoes 

1/2 cup vegan mayo 

1Tbs dijon mustard 

2 tsp nutritional yeast 

2 tsp garlic powder

1tsp salt or to taste 

1tsp apple cider vinegar

1/2 tsp turmeric powder

Chives and paprika to garnish 

* chopped pickles optional 

DEVILED POTATOES

DIRECTIONS:

1.Choose red potatoes that are all relatively the same in size. Boil them until soft but not too soft as they need to hold their form. 

2.Cook for about 20-25 min. Set to cool completely 

3.Slice potatoes in half and peel. 

4.With small measuring spoon or scooper take out a scoop of potato and place what you scooped out into a bowl. 

5. Take 1-2 of the potatoes and mash them in with what you’ve scooped out. 

6. Add remaining ingredients and mix well. ( you can add 1-2 Tbs chopped pickles if you’d like) 

7. Taste and check consistency. If you want it firmer to pipe into the potatoes then use both extra potatoes, if you want it softer then add a little more mayo and use only 1 potato.

8. Pipe or scoop the mixture into the potatoes. 

9. Garnish with chives and sprinkle paprika! 

PRINT FOR YOUR RECIPE BOOK

PIN FOR LATER

Let me know if you make these and love them as much as I do!! Be sure to sign up for our newsletter on our homepage to stay in touch and up to date with our latest e-mails.

Did you see my top 5 activities to do this Easter with family? CLICK HERE