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Delicious Deviled ‘Eggs’

10 small potatoes, halved lengthwise
2 Tbsp. refined coconut oil
1/2 cup vegan mayonnaise
2 Tbsp. Dijon mustard
1/2 tsp. Kala Namak (for an egg-like taste) (optional)
Salt and pepper, to taste
Smoked paprika, for garnish
Fresh dill sprigs, for garnish

  • Preheat the oven to 425ºF. Place the potatoes on a baking sheet, drizzle with the coconut oil, and bake for 30 minutes, or until tender.
  • Let cool, then scoop out the insides of the potatoes with a melon baller or spoon and place in a large bowl. Add the vegan mayonnaise, mustard, and kala namak and season with salt and pepper. Stir until well combined.
  • Fill the potatoes skins with the mixture and garnish with smoked paprika and dill sprigs.

Makes 5 servings