Recipes

Deviled Potatoes

Deviled Potatoes
3.5 from 13 ratings
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Forget the egg whites! Chef Paul Jervis gives deviled eggs an entirely new makeover, serving the rich, creamy yolk filling in a potato. 
Servings
20
servings
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 tablespoon cashew cream* or vegan mayonnaise
Directions
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. Spoon the mixture back into the middle of the potatoes, and sprinkle with paprika.
  5. * 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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