We have potluck lunches at work on a regular basis and sometimes it’s difficult to think of something new to bring. It’s more of a competition for me which means the food I bring needs to appeal to the masses, be different but not too different and NEVER labeled as healthy, vegan or vegetarian. Tough crowd, I know. I looked around Pinterest a bit and found a few good ideas, and then I came across this cute little deviled potato that looked just like a deviled egg. Sold! But I needed to make a bunch of tweaks, mostly because of the lack of needed ingredients, but also to make sure that it would appeal to even the most skeptical of eaters.
I chose to use small red potatoes for a few reasons; I thought the color was fun and the tiny fingerling potatoes are EXPENSIVE! I also decided that the goal was to make sure that people enjoyed them and they tasted as much like eggs as possible so these are not vegan. You can easily make it vegan by choosing to use vegan mayonnaise instead of the regular mayo. I didn’t happen to have any, and I didn’t have any plans to go back to the grocery store. I also lack black salt which I’m told give’s the ‘egg’ flavor, so I played around a bit with Turmeric, nutritional yeast and a variety of mustard. Trust me, this recipe works. Not only were they devoured, they made the “make it again” list. Score! And, why did I choose to make 24 of these babies? Because that’s what my deviled egg holder can hold... thanks mom! Check it out; you can keep it cool with ice if there isn't any room left in the fridge!
Ok, ready? First thing first, you need to cook the potatoes and this can vary depending on the size of potatoes you use. The small red potatoes took about 35 minutes at 350 degrees. Be sure to check them throughout the cooking process so they don’t overcook. Line the baking pan with tin foil and spray with cooking spray. Another great gadget my mom sent to me is this refillable olive oil sprayer. I haven’t bought an aerosol can in years!
Place the potatoes flat side down, and then spray them with the olive oil on the skin side. Sprinkle a little salt and pepper on them and pop them in the oven. Once they are ready to come out of the oven, be sure to remove them from the baking sheet as soon as possible so they don’t stick.
You can either remove them and put them on a cooling rack or just flip them over so the skin side is down.
You want to make sure that they are cooled completely before you start scooping out the middle and filling it. It doesn’t really hurt anything except your hand, but I can tell you, those little devils (no pun intended!) are HOT and it hurts! So just wait, you will thank me.
The next step is to scoop out the middle of the potatoes without breaking the form. Leave enough ‘meat’ on the skin so that they can keep their shape and don’t squeeze when you are scooping! I used a melon baller because it had a nice sharp edge and happened to be the right size with the potatoes I chose.
Now for the filling: mix the potato that you scooped out of the middle, the mayonnaise, hummus, mustard nutritional yeast, turmeric and salt together until it’s nice and smooth. You can use a pastry bag, or if you are like me and don’t own something fancy like that you can use two spoons to fill the inside.
Sprinkle some paprika on the top and serve at your next gathering! People will love them, but there is a downside to this. You will be asked to make them again at every single pot luck get-together! But I suppose that’s not all that bad of a thing!
- 12 Small Red Potatoes
- 3/4 cup regular hummus
- 1/2 cup mayonnaise (or vegan substitute)
- 1 T dijon mustard
- 1 T yellow mustard
- 2 t Nutritional Yeast
- 1 t turmeric
- 1 t paprika
- salt and pepper to taste
- Preheat oven to 350 degrees
- cut potatoes in half and put face down on greased tin foil lined baking sheet
- spray potatoes and sprinkle salt and pepper
- bake for 35 minutes or until soft in the middle
- remove from heat and flip or place on cooling racks
- remove center of potato
- add the mayonnaise, hummus, turmeric, nutritional yeast and both kinds of mustard and mix thoroughly until smooth
- spoon into potatoes
- sprinkle with paprika
- serve and enjoy!
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