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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

  1. Bring a large pot of heavily salted water to a boil. Prepare an ice bath in a large bowl next to the stove.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Sprinkle with salt, pepper, and smoked paprika, to taste. Garnish with chives.