Back when I ate eggs, I used to LOVE deviled eggs, and this is an amazing vegan substitute that is surprisingly delightful! The first time I added these to my Easter brunch spread, I got a lot of oohs and aahs; my guests were pleased with the similar creamy and tangy whipped center and gobbled them all up! These have a regular spot now on my spring brunch buffet and I think you and your guests will enjoy them too. These make a great after-school/afternoon snack as well. Kids and adults love them!
- 2 pounds of little potatoes
- 1 tablespoon sea salt
- 1 tablespoon avocado oil
- ½ cup vegan mayonnaise (favorite brand is Follow Your Heart veganaise
- 1 teaspoon apple cider vinegar
- 3 tablespoons pickle relish
- 1 teaspoon Dijon mustard
- ¼ teaspoon smoked paprika
- Fresh dill, chopped
- Wash potatoes and then place into a bowl. Toss potatoes with the olive oil and some sea salt and transfer to a cookie sheet (I like to line the cookie tray with a parchment paper to prevent sticking and for an easy clean-up.
- Bake the potatoes at 375 degrees until fully cooked. Depending upon the size of your potatoes, cooking time will vary from 30 to 40 minutes.
- Remove the potatoes and let cool for a few minutes and then cut them in half, lengthwise.
- Scoop the center of each potato being careful not to ruin the skin. Place the scoop of potato into a medium-size bowl.
- Put each potato skin back onto the cookie tin and bake the skins to get a little crispy while you prepare the scooped potato mixture.
- Add the mayonnaise, vinegar, relish, mustard, smoked paprika, salt, and some chopped dill to the potato mixture. I use an electric hand mixer to get the ingredients smoothed and whipped. Adjust the flavor by adding more salt and dill as needed
- Scoop the mixture back into the potato skins and top with a small sprig of dill.