Delectable Vegan Deviled Eggs

Erin Riley-Carrasco’s Delectable Vegan Deviled Eggs from Ep 3 of New Day New Chef

Erin Riley-Carrasco's Delectable Vegan Deviled Eggs from Ep 3 of New Day New Chef

Course Appetizers

Servings Serving

12 Baby Red or Red Fingerling potatoes (halved, steamed, and centers scooped out)
1/2 cup vegan mayonnaise
1 tbsp yellow mustard
1 tsp Kala Namak (*black salt that can be found in Indian grocery stores)
splash of almond milk (if consistency is too thick)
paprika (to sprinkle on top)
Parsley (to garnish)

Wash potatoes (thoroughly scrub) and then steam in 1 inch of water for about 25 minutes. Drain and then let cool.
Cut in half and then scoop out the inside of potatoes with a melon baller. Make sure you leave a small ridge around the inside of potatoes. Place in a bowl to mash.
Add the vegan mayonnaise, mustard Kala Namak, nutritional yeast, and almond milk (if needed) and mix together. You may want to add a little more vegan mayonnaise to get the consistency creamier. Mash all ingredients with a fork.
Scoop the mixture into the inside of the potatoes(you can also use a piping bag and pipe the mixture into the hollowed out potatoes.)
Top with a sprinkle of paprika on each potato and garnish with fresh parsley. Place inside a deviled egg food platter and you have a beautiful presentation!

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