Deviled Potatoes

Paul Jarvis

Ingredients

  • 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

Forget the egg whites! Chef Paul Jervis gives deviled eggs an entirely new makeover, serving the rich, creamy yolk filling in a potato. 

Directions

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. 

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