Cook potatoes by boiling or steaming them until tender. You’ll know the potatoes are perfectly cooked when you can easily slide a skewer into them.
When cooked, remove potatoes from the heat, drain, rinse and allow to cool.
Cut the cooked potatoes in half and scoop out the middle like a “yolk” using a melon baller.
Place the scooped potato into a small bowl, along with vegan mayonnaise, dijon mustard, turmeric, and a pinch of salt and pepper. Mash the potato mixture with a fork until you reach the desired consistency (we leave ours a little chunky).
Load the potato mixture back into the hollow you made in the baby potatoes, then garnish with a sprinkle of smoked paprika and chopped chives.
These delicious Deviled “Eggs” are best served at room temperature or slightly cooler. Enjoy!
If you want to mix up the flavors a bit, you can also make deviled potatoes in the curried style popular in Australia and the UK. Just swap the turmeric and paprika for curry powder.
Keywords: vegan deviled eggs, deviled potatoes, The Plant Riot