Deviled eggs are a springtime favorite that vegans don’t have to miss out on. I have the perfect non-traditional take that is the perfect substitute for the Easter classic.
These vegan deviled eggs feature bite-sized yellow potatoes filled with a rich and creamy “deviled egg” filling, topped with paprika and sprinkled with flecks of fresh parsley. It’s a satisfying side that can contend with any traditional deviled egg.
Delicious Vegan Deviled Eggs
The recipe for these tasty deviled potatoes are simple to follow and take no time at all. In fact, it’s even easier than the traditional kind and there is no need to worry about timing everything correctly to get the “perfect” hard boiled egg.
Start by boiling the potatoes. Since they’re small they only need around 15 to 20 minutes. Once cool, cut the potatoes in half and scoop a small portion of potato from the middle using a melon baller or teaspoon. This is a nod to the yolk of an egg and will be whipped up into a rich filling that’s loaded with flavor.
Once the creamy yolk-like mixture is made, pipe the filling into the scooped potatoes using a star-tipped pipping bag, or use a spoon to add the filling back into the hollow potato halves. Finish with garnishes like fresh parsley or green onion to add a fresh component.
Vegan deviled eggs are the perfect way to celebrate Easter and Spring with friends and family. Pair with Kidney Bean Salad and Strawberry Chia Pudding for fuss-free vegan offerings that everyone can enjoy. If you make any of these meals, don’t forget to tag the Plant Based Dog Guy.
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