Erin Riley-Carrasco's Delectable Vegan Deviled Eggs from Ep 3 of New Day New Chef
Wash potatoes (thoroughly scrub) and then
steam in 1 inch of water for about 25 minutes.
Drain and then let cool.
Cut in half and then scoop out the inside of potatoes
with a melon baller. Make sure you leave a small ridge
around the inside of potatoes. Place in a bowl to mash.
Add the vegan mayonnaise, mustard Kala Namak,
nutritional yeast and almond milk (if needed) and mix together.
You may want to add a little more vegan mayonnaise
to get the consistency creamier. Mash all ingredients with a fork.
Scoop the mixture into the inside of the potatoes
(you can also use a piping bag and pipe the mixture
into the hollowed out potatoes.)
Top with a sprinkle of paprika on each potato and
garnish with fresh parsley. Place inside a deviled
egg food platter and you have a beautiful presentation!
Ingredients
Directions
Wash potatoes (thoroughly scrub) and then
steam in 1 inch of water for about 25 minutes.
Drain and then let cool.
Cut in half and then scoop out the inside of potatoes
with a melon baller. Make sure you leave a small ridge
around the inside of potatoes. Place in a bowl to mash.
Add the vegan mayonnaise, mustard Kala Namak,
nutritional yeast and almond milk (if needed) and mix together.
You may want to add a little more vegan mayonnaise
to get the consistency creamier. Mash all ingredients with a fork.
Scoop the mixture into the inside of the potatoes
(you can also use a piping bag and pipe the mixture
into the hollowed out potatoes.)
Top with a sprinkle of paprika on each potato and
garnish with fresh parsley. Place inside a deviled
egg food platter and you have a beautiful presentation!