Angeled "Eggs" - Like Deviled Eggs but Completely Vegan!

Does this look yummy? It looks a lot like deviled eggs - but it’s not! It’s a vegan plant-based version that tastes very similar.

The secret is potatoes! Small gold potatoes that are about the size of an egg!

I found this bag of egg-sized gold potatoes at a local grocery store. These are the Klondike Goldust potatoes by Green Giant.

My recipe is for 6 potatoes, which makes 12 “egg halves”. You can double the recipe for a full dozen to get 24 halves.

Start by rinsing the potatoes and scrubbing them with a vegetable brush.

Boil a large pan of water. After the water starts boiling add the potatoes.

Boil for 15 minutes.

After 15 minutes of boiling, drain the potatoes and rinse with cold water.

Let the potatoes cool until they’re cool enough to handle.

(I’ve also placed them into the refrigerator for a few hours!)

Slice all of the potatoes in half.

I like to use a melon baller to scoop out the center of the potato.

Set aside all of the potato that you scoop out because you’re going to use it to make the filling.

Actually, I like to scoop out more! I make the open center as large as possible while keeping the potato half in tact.

Put the scooped-out potato pieces into a food processor.

Add:

Half of a can of garbanzo beans that you’ve already drained
1/4 cup of vegan mayonnaise (or, if you’re not vegan, any mayonnaise)
1 teaspoon Dry Mustard
1/4 teaspoon Salt
1/4 teaspoon Pepper
2 teaspoons White Vinegar

Put the lid on and process! You might need to stop the processor a couple times to scrape down the sides.

When it’s done processing, it should look like this!

Put the filling into a bowl.

Chop up two scallions (green onions), including the green part. Stir to combine.

I like to use a small scoop (it is larger than the melon baller but smaller than an ice cream scoop) to scoop the filling into the “potato eggs”. You can also use a teaspoon.

Sprinkle on some paprika.

(If you use the Aldi paprika, the holes are too large and you’ll get too much at a time. I finally held a small strainer above the “eggs” and sprinkled the paprika into the strainer to slow it down.)

You can store these, covered, in the refrigerator just as you would refrigerate deviled eggs.