Deviled Potatoes Recipe
Daily Value: 15%
High-Fiber, Low-Fat, Low-Sodium
Low-Fat-Abs, Sugar-Conscious, Gluten-Free, Wheat-Free
|Folic Acid (B9)||59µg||15%|
|Fatty acids, total monounsaturated||0g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
Forget the egg whites! Chef Paul Jervis gives deviled eggs an entirely new makeover, serving the rich, creamy yolk filling in a potato.
- 20 egg-sized potatoes
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric
- 1/4 cup nutritional yeast
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 2-3 tablespoons cashew cream* or vegan mayonnaise
Preheat the oven to 375 degrees.
Halve about the potatoes and place on a lightly oiled baking sheet, flat side down. Bake in the oven for 30-45 minutes, or until tender.
Scoop out the middles and place in a mixing bowl. Mash the scooped out potato middles with a mustard seed, nutritional yeast, cashew cream (or any vegan mayonnaise), and turmeric.
Spoon the mixture back into the middle of the potatoes, and sprinkle with paprika.
* cashew cream can be made by blending 1 cup of cashews with 1 cup of water and a pinch of salt.
Recipe DetailsServings: 20
Special Designations: Low-fat, Vegan, Healthy
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