It’s kinda fun when you take a traditional non-plant based dish and twist it into something totally different (and yummier in my opinion)! If you google “vegan deviled eggs,” you will get lots of hits. This recipe I based on the Happy Herbivore recipe, but modified the spice ratios.
I made about 30 “eggs” – triple the recipe below. Depending on your potato sizes, you might cut them in halves, thirds (tricky) or quarters. I couldn’t find small enough organic red potatoes, so most of mine were cut in quarters. If you can find nice egg-sized red potatoes, fantastic!
Recipe for 10 “eggs” – scale up as you wish!
- 5 egg sized red potatoes (or less larger ones)
- 1/4 cup hummus of your choice
- 1/8 tsp salt – I did half regular salt and half black salt (gives an eggy taste)
- 1/8 tsp onion powder
- 1/8 tsp garlic powder
- 1/8 tsp dijon mustard
- paprika for sprinkling
Boil potatoes whole until fork tender. Allow to cool completely.
Cut potatoes in half, thirds, or quarters, depending on the potato size. Gently scoop out a portion of the center and discard. I find it worked best to scrape it out with a spoon, a little at a time, rather than totally dig the spoon in. Potatoes are fragile!
Mix together hummus, spices, and mustard. Scoop a small amount into each potato. Sprinkle with paprika and refrigerate until serving. They are kind of delicate…. I’m hoping ours travel well for our Easter gathering today!! (I transferred them to a 9 x 12 glass baking pan covered in plastic wrap for transport.)