Instructions
6 steps-
Clean the baby potatoes, place them in a pot, cover with filtered water, add generous pinches of salt, and bring to a boil. Cook until fork‑tender.
-
Drain the potatoes and let them cool. For quicker cooling, submerge hot potatoes in an ice‑water bath; otherwise refrigerate overnight.
-
Slice each cooled potato in half lengthwise and scoop out the center to create a hollow resembling an egg. Reserve the scooped potato flesh.
-
In a blender, combine the rinsed white beans, the reserved potato pieces, Dijon mustard, onion powder, salt, pepper, and water. Blend until the mixture is very smooth.
-
Pipe or spoon the bean‑potato filling into the hollowed potato halves. Sprinkle each with paprika and fresh chopped chives. Add a pinch of sea salt if desired.
-
Serve the filled potatoes chilled or at room temperature.
Video
“Vegan Deviled Eggs - Oil-Free Easter Recipe” by NikkiVegan, watch on YouTube.
About this recipe
These vegan deviled egg‑style potatoes mimic the classic appetizer using baby potatoes as the “egg” shells and a creamy white‑bean filling. The mixture is flavored with Dijon mustard, onion powder, turmeric, and a touch of pepper, then piped into the potato halves and finished with paprika and fresh chives. Serve them chilled or at room temperature as a festive bite for Easter brunch, a party platter, or a plant‑based side dish.
The dish is oil‑free, gluten‑free, and can be prepared ahead of time, making it convenient for entertaining. The bright colors and creamy texture make it a crowd‑pleasing option for vegans and non‑vegans alike.
