Description
Delightful vegan deviled potatoes featuring tender baby potatoes filled with a creamy, flavorful avocado oil mayo-based filling. This plant-based twist on the classic deviled eggs is perfect for parties and gatherings, offering a smooth, tangy filling with mustard, crisp pickles, and fresh chives.
Ingredients
Potatoes
- 1½ lbs baby potatoes
Filling
- ½ cup Chosen Foods Avocado Oil Mayo (vegan mayo)
- 1 tbsp mustard
- 1 pickle, finely diced
- ¼ cup chives, chopped, plus extra for garnish
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika, for garnish
Instructions
- Boil the potatoes: In a stock pot, add the baby potatoes and cover with water. Add 1 teaspoon of salt to the water. Bring to a boil and cook until the potatoes are fork tender, about 18 minutes. Drain the potatoes and let them cool until they are safe to handle.
- Prepare the potato shells: Once cooled, slice each potato lengthwise. Using a small spoon or melon baller, carefully scoop out the insides, leaving a thin layer of potato around the edges to form the shells. Transfer the scooped potato flesh to a large bowl and set the shells aside.
- Make the filling: Add the vegan mayo, mustard, finely diced pickle, chopped chives, salt, and pepper to the bowl with potato flesh. Use a fork to mash everything together until you achieve a smooth, creamy filling. For a smoother texture, pulse the mixture in a food processor for 5 to 10 seconds.
- Fill the potato shells: Transfer the filling to a piping bag fitted with a large tip and pipe the filling into the prepared potato shells. Alternatively, you can spoon the filling directly into the shells.
- Garnish and serve: Sprinkle the filled deviled potatoes with paprika and additional chives as desired. Refrigerate the deviled potatoes and consume within 3 days for best freshness.
Notes
- Choose baby potatoes of similar size for even cooking and uniform presentation.
- Ensure potatoes are fully cooled before scooping to maintain shape.
- Adjust seasoning in the filling to taste, especially salt and mustard.
- Use a piping bag for a decorative look, but spooning works fine for casual serving.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
