about 12 Baby Red or Red Fingerling potatoes halvedsteamed and centers scooped out
1/2cupvegan mayonnaise
1 1/2tablespoonsyellow mustard
1/2teaspoons*Kala Namak*Himalayan black salt - can be found in Indian food stores or can be ordered through Amazon.
1teaspoonNutritional Yeast
splash of Almond or unsweetened Soy Milk if consistency is too thick
Paprika to sprinkle on top
parsley to garnish
Instructions
Wash potatoes (thoroughly scrub) and then steam in 1-inch 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 Namack, 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 food egg platter and you have a beautiful presentation!