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My Husband's Deviled Egg Solution: Potato Angels!

What you need: 

6 new potatoes, peeled and halved
2 tablespoons olive oil
4 tablespoons vegan mayonnaise
1 teaspoon yellow mustard
1 to 2 tablespoons finely chopped onion
dash hot sauce
dash garlic powder
salt and pepper, to taste
dash turmeric , optional, for yellow color
paprika, for dusting

What you do: 

1. Preheat oven to 350 degrees F, and grease a cookie sheet. Coat all sides of each potato with olive oil. Place potatoes face down on prepared cookie sheet and bake for about 45 minutes, or until soft (but not too mushy).
2. While the potatoes are roasting, mix the rest of the ingredients (except paprika) together. When the potatoes are done, allow to cool a bit, and then use a sharp knife to cut into the flat side of each potato and then hollow it out with a spoon. You want to be left with a little cup-shaped potato.
3. Add the scooped-out potato to your mayo/mustard mix and blend well. You can then fill the hollowed out potato shells with the mixture piping it on with a cake decorating bag, or do it like he did and just blop it in there. Dust each potato with paprika.
You can refrigerate them for later, or eat them right away like we did! Bring to a potluck and watch your friends grin with delight!
*New potatoes are the very thin skinned potatoes. I've seen them called Klamath Potatoes as well. Try to get ones that are similar in size and shape for uniformity (egg shaped?!).
Source of recipe: My husband was having a Deviled Egg craving, and decided to try making a replica using potatoes instead of hard boiled eggs. I was very skeptical, but quite impressed with the results! It's quite brilliant, actually.

Preparation Time: 
10 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Recipe Category: 


What a brilliant recipe! The filling mimics really well the whipped up yolk from deviled eggs,  and I even got rave reviews from my non-vegan pals. Definitely a recipe I plan on making again soon!


My dad and I had these with our dinner tonight and they were deliciousss! :D Thanks for the recipe; I'll definitely be using it again!


A bit more unhealthy, but I'm wondering how these would work by cooking the potatoes in the microwave instead.. (it would only take 8 minutes instead of 30+)

Has anyone tried it that way yet?

( I want these soooo bad, but dont have an oven right now! :( )


We made these again this weekend and only had jalepeno mustard instead of regular...and it made them SOOOO good!
I could have eaten 12 by myself, easily.
I'm glad everyone is liking these! My husband is so proud. ;)


These look so good. I might have to try this next time I buy some small new potatoes!


This is one of the few things I've craved since going vegan 7 years ago and didn't even think to look for an alternative until lately. I tried it today for the first time and had pretty good results. I sprinkled a little fresh ground pepper and added a little dill for garnish.

I'm also a photographer, so I snapped a few photos of them as well.


How weird... I totally missed the part about peeling the potatoes. I left the skin on too! It would be hard to do these without the potato skin holding the potato together.

I'm making these again this week for sure! I bought some baby white rose potatoes... Can't wait!


This is a good recipe for inspiration. I left the potato skins on to make the angels more attractive, give some contrast in flavor and texture, retain more nutrients and to make my life easier when scooping everything out. I omitted the chopped onion and added minced dill pickles and used sriracha for the hot sauce. To blend the filling it was easiest for me to add everything except for the minced pickle to my mini chopper and pulse till smooth and creamy. Then I folded the pickle in by hand. To fill the scooped potato halves I used a pastry bag with a large star tip and garnished each with a parsley leaf. These were a big hit at my friends tapas party last night. Thanks for the idea!


we didn't have any new potatoes, so i used russet! SO GOOD! nom nom nom!!! :)>>>


My husband and I loved this recipe! He is already asking when we can have these again.  ;D



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