Vegan Deviled Eggs
Yields: 24 deviled “eggs”
Recipe, Photo & Food Styling by Sarah Menanix | Snixy Kitchen
“These vegan deviled eggs are sure to be the star of your appetizer table. With a soft potato base, a tangy egg-y filling piped into the potatoes, and plenty of paprika and salt – each morsel is bursting with protein and flavor.” - Sarah Menanix
Ingredients
1 (8 oz) package Hodo All-Day Scramble Locate Product
12 small egg-sized Yukon gold potatoes
1 tbsp apple cider vinegar
2 tsp Dijon mustard
Kosher salt, pepper, and smoked paprika, for sprinkling
Chives, for garnish
Instructions
Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a large bowl next to the stove.
Add the potatoes to the pot of boiling water and boil until just tender when pierced with a knife, but not falling apart, 10-15 minutes. Transfer potatoes to the ice bath to cool for about 10 minutes.
Halve the potatoes, and using a small melon baller or a measuring spoon, scoop out ½-teaspoon of the potato to make a well in the cut face of each potato, reserving the scoop for the filling.
Add the Hodo’s All-Day Egg Scramble, scooped out potato, apple cider vinegar, and Dijon mustard to a blender and blend until smooth. Add up to 1 tablespoon water, as needed to reach the desired filling texture.
Place the filling into a piping bag fitted with a ¾-inch closed star tip and pipe the filling into the wells of each cut potato. Alternatively, scoop it using a measuring spoon.
Sprinkle with salt, pepper, and smoked paprika, to taste. Garnish with chives.
