Description
Savor the deliciousness of Vegan Deviled Mashed Potato Eggs, featuring creamy mashed Yukon Gold potatoes and a savory chickpea filling. Perfect for a quick snack or as a fancy appetizer, this dish brings comfort and flavor to any table with minimal prep.
Ingredients
Scale
- 6 large yukon gold potatoes, peeled & cubed (~7 cups cubed, ~4 cups mashed)
- 2 tablespoons olive oil/avocado oil
- 2 tablespoons unsweetened plant-based milk (oat milk recommended)
- 2 tablespoons arrowroot starch (substitute with potato starch or corn starch)
- 1/2 teaspoon kala namak (black salt)
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 can (15 oz) chickpeas (garbanzo beans)
- 3 tablespoons vegan mayonnaise
- 2 teaspoons dijon mustard
- 1-2 teaspoons apple cider vinegar
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kala namak (black salt)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- pinch ground black pepper, to taste
- scooped potato centers (from preparation)
Instructions
- Boil the peeled and chopped Yukon Gold potatoes until fork-tender. Drain and mash until smooth.
- In a large bowl, combine the mashed potatoes with olive oil, plant milk, arrowroot starch, kala namak, salt, and garlic powder. Mix until smooth and well combined.
- Preheat the oven to 375°F (190°C). Lightly grease silicone egg molds and firmly press the potato mixture into each cavity, smoothing the tops.
- Place the molds on a baking sheet and bake for 20–25 minutes until set. Allow to cool for 10–15 minutes before removing from the mold.
- Using a knife, carefully cut small circles and scoop out sections from the lower center of each potato half to create wells. Keep the scooped potato centers for later.
- Once removed from the mold, set the potato halves aside.
- For the “yolk” filling, blend the chickpeas, scooped potato centers, vegan mayo, mustard, apple cider vinegar, turmeric, kala namak, garlic powder, salt, and pepper in a food processor until creamy. Adjust seasoning if necessary.
- Fill each potato “egg” with the chickpea mixture. Garnish with smoked paprika and fresh chives or dill. Serve warm or chilled.
Notes
Be careful not to scoop too deep to avoid breaking the potato halves.
Adjust the seasoning of the filling to suit your taste preferences.
These can be made ahead of time and stored in the fridge for a refreshing snack.
Nutrition
- Serving Size: 1 egg
- Calories: 90
- Sugar: 0g
- Sodium: 200mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg