Deviled eggs were always one of my favorite appetizers that people would make and bring to BBQs. I would eat tons of them, like 6-8 at a time, which is a disgusting amount of deviled eggs for a whole slew of reasons. Now that 6-8 eggs are out of the question, I wanted to create a substitute that had similar flavors, but was egg free, dairy free and healthy.
I first saw Buzzfeed’s recipe for a version of this that used chickpeas and the potatoes had a hummus type filling. While I think that would be delicious as well, I wanted something that was going to taste similar to their non-vegan counterpart so I decided to make mine using similar ingredients to traditional deviled eggs. The non-dairy milk is used to make the potato filling creamier and the Kala Namak is used to give the filling an “egg” flavor. If you miss the taste of eggs I highly suggest you get some Kala Namak (black salt) as it has almost the exact same flavor to an egg. I add it to tofu scrambles and it shocks me every time how much it feels like I am eating eggs- minus all the bad things that come with eggs! Amazon sells it, but you can also find it specialty herbs and spices stores. Also, fyi it is not actually black, it is a pinkish gray color.
7 (450g) baby red potatoes*
¼ cup unsweetened non-dairy milk
1 ½ Tbsp. vegan mayo
½ Tbsp. + 1 tsp. prepared yellow mustard
½ Tbsp. apple cider vinegar
¼ tsp. Kala Namak (Black Salt, can be subbed with regular salt if you do not have/cannot get this ingredient or if you do not like the taste of eggs)
pepper to taste
Preheat oven to 400°F.
Wash the potatoes and pierce with a fork along the side you will cut them in half on and place in a non stick baking pan with high sides. Bake potatoes in oven until they are soft (35-40 minutes). Let potatoes cool for 1-2 minutes, they should still be fairly warm for the next step.
Cut each potato in half the long way and scoop out the flesh of the potato leaving a small amount around the sides and on the bottom. Place potato flesh in a mixing bowl. Once all potatoes have been scooped put potato “skins” back into oven for another 10 minutes (they should be standing up).
While skins are cooking mash the potatoes in the mixing bowl then add the non-dairy milk, vegan mayo, mustard, vinegar, kala namak, and pepper. Mix to combine.
When the skins are done cooking take them out of the oven and fill each with equal amounts of the filling. If you want to get fancy here you can use a piping bag or zip-lock bag to fill these.
Top with smoked paprika or chives. These can be served warm or cold, I prefer warm only because the filling is fluffier when warm.
Makes 14 “deviled” potatoes
*I added the weight of potatoes in grams because if you use larger or smaller potatoes you may need to adjust the amounts of the ingredients used in the filling.