Name: Delectable Vegan Deviled Eggs
Ingredients: 12 Baby Red or Red Fingerling potatoes (halved, steamed, and centers scooped out); 1/2 cup vegan mayonnaise; 1 tbsp yellow mustard; 1 tsp Kala Namak (*black salt that can be found in Indian grocery stores); 1 tsp nutritional yeast; Splash of almond milk (if consistency is too thick); Paprika (to sprinkle on top); Parsley (to garnish)

Erin Riley-Carrasco's Delectable Vegan Deviled Eggs from Ep 3 of New Day New Chef

Yields1 Serving

INGREDIENTS

12 Baby Red or Red Fingerling potatoes (halved, steamed, and centers scooped out)

1/2 cup vegan mayonnaise

1 tbsp yellow mustard

1 tsp Kala Namak (*black salt that can be found in Indian grocery stores)

1 tsp nutritional yeast

Splash of almond milk (if consistency is too thick)

Paprika (to sprinkle on top)

Parsley (to garnish)

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!

Ingredients