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My Husband's Deviled Egg Solution: Potato Angels!

What you need: 

6 new potatoes, peeled and halved
2 tablespoons olive oil
4 tablespoons vegan mayonnaise
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
dash garlic powder
salt and pepper, to taste
dash turmeric , optional, for yellow color
paprika, for dusting

What you do: 

1. Preheat oven to 350 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 45 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 do it like he did and just blop it in there. Dust each potato with paprika.
You can refrigerate them for later, or eat them right away like we did! Bring to a potluck and watch your friends grin with delight!
*New potatoes are the very thin skinned potatoes. I've seen them called Klamath Potatoes as well. Try to get ones that are similar in size and shape for uniformity (egg shaped?!).
Source of recipe: My husband was having a Deviled Egg craving, and decided to try making a replica using potatoes instead of hard boiled eggs. I was very skeptical, but quite impressed with the results! It's quite brilliant, actually.

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

These are soooo amazing! I loved them. Thanks for the awesome recipe! I followed it exactly as it is written, except my potatoes might be different.

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Yep, they're awfully good!  I used small red potatoes and didn't peel them.  The consistency of the mashed filling was a little dense, because of the type of potato.  I'm considering cooking a small Russet potato along with the others, just to use to make the filling a little fluffier next time.  I was too lazy to mince onions; so I left them out, but my husband and both thought that, while they were good without them, they would have been even better with them.

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I can't wait to try these. Your husband is brilliant! ;)b

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these are really not time consuming at all. but if you make them ahead, dont reheat them. they are great out of the fridge. or after they have sat at room temp for a while. they are fine the next day or two days later. enjoy!!!

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These sound great and I'm thinking of making them for my son's "I graduated county college and now I'm going to School of the Arts party"!
However I have a question...they seem time consuming to make so I don't want to make them the day of. If I make them the day before do I reheat them the day of? and how? and is it possible to make them two days before?

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Eggs?  What eggs?  Who needs eggs?  These are devilishly delicious and I can't thank you enough for posting this recipe.  My mom always makes deviled eggs for family functions, and I've missed them for years.  I modified things a bit to reflect her recipe - I omitted the onions and hot sauce and added horseradish and they tasted like I remember from growing up.  I'm also grateful to those folks who mentioned the sulfur taste of black salt - I took their advice and it was magical.  This recipe will be used again and again.  THANK YOU!
:)>>>

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if you have access to black salt use it!!! the last batch i made i added black salt (gives things an "eggy" taste) and this tasted exactly like eggs!!! weird but so good!

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Thank you so much for this recipe! My hubby thought the filling was real egg yolks, lol! It is awesome and so easily customizable! I have a deviled egg cookbook that a friend gave me a couple years ago. Although, the book is not vegan by a longshot, many of the fillings can be easily vaganized. I am looking forward to doing these with a horseradish filling, yum!

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I made these for a Superbowl party for me & 3 non-vegans..and everyone LOVED them! I added some adobo peppers to the filling just cause I had some left over and it gave them a nice smoky kick to them, also I used yellow potatoes instead of new potatoes & instead of Veganaise I made my own mayo from another recipe on here "Real-tasting mayo" that used even more mustard. They were pretty damn mustardy by the end, but everyone loved mustard so it was all good! Thanks for helping me prove once more to carnivores that vegan food is tasty!

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i love you.  these are soooo good!

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