My husband love love loves Deviled Eggs, I made him these little bad boys last night and he fell in love. They are essentially little bit sized Potato Salads, so yummy for a summer snack, and great little h’ordeuvres.
The recipe is pretty simple, it does take a good 45 min to make, so I suggest making a bunch at once to last you. They stay good for a couple days. So, here’s what you need:
6-10 small potatoes potatoes of your choice, peeled and halved
2 tablespoons olive oil
4 tablespoons vegan mayonnaise (can’t go wrong with Vegenaise!)
2 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
salt and pepper, to taste
1 tablespoon dill relish (optional)
paprika, for sprinkling
1. Preheat oven to 400 degrees F, and grease a cookie sheet. Coat all sides of each potato with olive oil. Place potatoes face down on prepared cookie sheet and bake for about 30 minutes, or until soft (but not too mushy).
2. While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato.
3. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag, or just spoon it in there. Sprinkle each potato with paprika.
If you’re a hungry monkey, you can just eat them warm right then and there! If serving for a party or entertaining, I suggest putting them in the Fridge for an hour to chill. You’ve got to get creative when it comes to vegan cooking sometimes, but I promise cven egg-eaters/meat-eaters will be stoked to eat these delicious little bastards.