These scrumptious little bite-sized (more like two-bite sized) vegan deviled eggs are fat-free, gluten-free, and completely delish. They are made out of potatoes instead of real eggs and are the perfect appetizer to serve to guests or bring to a dinner party. Enjoy!
Cost per serving: $0.26
Calories per serving: 64
Equipment you'll need: stock pot, small mixing bowl
Cost per serving: $0.26
Calories per serving: 64
Equipment you'll need: stock pot, small mixing bowl
This recipe was adapted by Lindsay Nixon's original recipe. Find it here.
Ingredients: makes 12 servings
6 small yukon gold potatoes
1/3 cup hummus (preferably low fat)
1/4 tsp Dijon mustard (more to taste)
1/2 tsp garlic powder
1/4 tsp onion powder
paprika or smoked paprika, to taste
6 small yukon gold potatoes
1/3 cup hummus (preferably low fat)
1/4 tsp Dijon mustard (more to taste)
1/2 tsp garlic powder
1/4 tsp onion powder
paprika or smoked paprika, to taste
Method:
1. Boil potatoes until fork tender. Click here to learn how. Then let cool completely.
2. While potatoes are cooling, combine remainder of ingredients in a small mixing bowl. Add more Dijon and/or spices, to taste.
3. Once potatoes have cooled, slice in half longways, and use a teaspoon to spoon out small circle of potato flesh.
4. Spoon hummus mixture into the hole and top with paprika, if desired.
1. Boil potatoes until fork tender. Click here to learn how. Then let cool completely.
2. While potatoes are cooling, combine remainder of ingredients in a small mixing bowl. Add more Dijon and/or spices, to taste.
3. Once potatoes have cooled, slice in half longways, and use a teaspoon to spoon out small circle of potato flesh.
4. Spoon hummus mixture into the hole and top with paprika, if desired.
