You are here

Member since August 2004
0
4.857145

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?

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

0 likes

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!!!

0 likes

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?

0 likes

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!
:)>>>

0 likes

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!

0 likes

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!

0 likes

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!

0 likes

i love you.  these are soooo good!

0 likes

Yum yum yum YUM!!!! Yep, that's four "yums"  :D
I LOVED these. So did my mother. Made a yucky attempt at vegan lasagna the other day and these totally cheered me up. I used what  was pretty much my own vegan mayo recipe. Didn't use Mustard among other things because It was already in the mayo. Really tastes like deviled eggs, my mom was like "I don't even know how you did this" haha. I put the chopped onions in a separate little container so you could just sprinkle them on top. I also layed some spices on the table so you could add what you like.

I like them with red onions and black pepper  ;D

0 likes

This recipe is genius!  I have made these little angels several times now and my whole omni family eats them up in a second!  I personally like a little less onion, and I used dijon but that is all I changed.  Good job!
Thanks!

0 likes

Pages

Log in or register to post comments