Makes 20 hors d’oeuvres
Total time: 1 1/2 hours || Active time: 20 minutes
I know. Adorable, right?
A tender roasted potato with a creamy, eggy filling. Sprinkled with a little paprika and a sprig of dill, they taste as irresistible as they look.
My first meeting with deviled potatoes was when my friend Lauren made them for an Omaha potluck. And of course I came to expect an inviting trayful at all subsequent potlucks. But then Lauren moved away and I was stuck staring at a tray of…nothing. Only my own tears.
The recipe she used (and I think most people use this one) is from VegWeb, called Potato Angels. Awww!
I wanted to make a version that would be perfect for Passover or Easter. Pop them into one of those vintage egg trays and impress everyone.
Happy first day of Spring, everyone!
Notes
~A little black salt, called kala namak, is used for the eggy flavor, but you can use regular old salt, too. Just reduce the amount to 3/4 teaspoon. But kala namak is a really fun ingredient, and great in tofu egg salads, or vegan omelets, so pick some up at a specialty shop or order it for good times.
~I actually didn’t have a vintage egg tray, so I cut off just a tiny sliver of potato at the bottom, to prevent wobbling. But a little wobble isn’t going to hurt anyone.
~Try to find egg-shaped yukon gold potatoes that are all as close in size as possible. As you can see from the pic, they aren’t going to be totally perfect, but that adds to the cuteness.
~Use a jar of ground black pepper instead of fresh ground black pepper. I dunno, it just kind of adds to the authenticity!
~If you don’t have a pastry tip you can slice off the corner of a plastic bag with a 1/2 inch slit and pipe the filling in that way. Alternatively, you can use a rounded tablespoon to scoop it in. But get a pastry bag and pastry tip (I used Wilton 4B), it’s fun!
Ingredients
1 1/2 lbs small thin-skinned potatoes, like yukon gold (about 10)
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth (or water)
1/2 teaspoon turmeric
1 teaspoon kala manak black salt (or 3/4 teaspoon regular salt)
2 teaspoons fresh lemon juice
A big pinch black pepper
For garnish:
Sweet paprika
Fresh dill
Directions
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper.
Slice potatoes across the waist and place on baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Rub potatoes to coat, and place cut-side down on the baking sheet. Bake for 30 minutes, until potatoes are tender.
In the meantime, drain the cashews and place them in the blender with vegetable broth and turmeric. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could 1 to 5 minutes depending on the strength of your blender.
When potatoes are tender, remove from the oven. When cool enough to handle, but still hot, scoop the centers out with a melon baller or rounded teaspoon, leaving about 1/4 inch lining of potato inside.
Place the scooped out potato into a mixing bowl and mash until smooth. It’s important that they’re still warm so that they mash well. Add the cashew cream mixture, salt, lemon juice and black pepper, and continue to mash until well incorporated. Chill in the fridge for about 30 minutes so that the mixture stiffens up.
Once cool, scoop into pastry bag fit with a medium sized serrated tip (I use Wilton 4B) and fill potatoes. Sprinkle with paprika and top with a little sprig of thyme. Keep chilled until ready to serve! These taste best at room temp, I think. Enjoy!
I made these for Easter- adorable and everyone loved them! Thanks so much.
I made these yesterday and they were very good. I didn’t have turmeric, but they looked great with white filling! I used broth (add gradually!) and added a little nutritional yeast and porter brown mustard (the filling was still white), but I think the filling would have been great with just water or almond milk instead of these. I topped with paprika, fresh dill, and thinly shaved radish. I will be making more variations of these in the future. Thanks, Isa!!
These are really good! And so cute 🙂 Thanks again Isa for a splendid recipe!
Made these last weekend and they were my saving grace when I was missing my Easter traditions around eggs. THANK YOU!
I made these for “Easter.” They were delightful and growing up I adoooooored deviled eggs. My husband forbid me from making these again because we just stood around eating them…. which, while I thought was the point, is apparently NOT the point.
Anyway… I think that next time I make them, to make them a little closer to the deviled eggs of my childhood, I’m going to add a touch of yellow mustard and some sweet relish. I’ll probably also soak the cashews overnight because I’m not sure the two hours was enough.
My black salt came in the mail and I made these today. Tastewise, I hit the mark. It was also going to be my first go at using a pastry bag; which has been sitting my my kitchen drawer for….years. Complete fail there, as my mixture did not go through the nozzles. I’m thinking that next time I’ll run my hand mixer through it. Otherwise, these are absolutely epic!
yumm yummm! Really delicious! My filling turned out a bit thin, guess next time I will play a bit with the broth instead of adding all at once, but they taste really good!
Do you think these could be made the night before an event or would it be better to make them the day of?
Made these last week and they were delicious!!
Bought all of the ingredients and went to go make them this afternoon and what couldn’t I find? All of my potatoes! I wasn’t happy with my boyfriend lol
Can’t wait to try this once I can go get more!!
These are incredible! I made them this week for a potluck at work and they went over amazingly well, everyone loved them. I don’t have a piping bag (I am getting one at the store today!) so I just used a regular old plastic bag with the corner cut off and it worked great. I also added a teeny sprinkle of curry powder and some parsley and chives for color. Beautiful recipe!
These were delicious, but I had a terrible time getting the filling through the pastry tip, though I mashed as well as I could beforehand. Next time I’ll use a) a potato ricer? b) the food processor? or c) a much bigger pastry tip.
Made these tonight just as written, including piping the filling. ADORABLE and delicious! Another terrific recipe, Isa. Thank you!
My friend made these and we assembled at my house. Wow! They are completely irresistible! I have a question – What parts do you think can be done ahead? I’d like to make them but want to have them ready to enjoy so I am not cooking during my own party.
These are great. you can also do a potato salad flavoring with cider vinegar, a little garlic, mustard, etc. Great technique!!! Thanks again. And happy 4th of July. Thanks for creating the 4th of July category too :))
Thank you for this recipe. I was super stoked until I saw that there were cashews in it. Unfortunately I’m allergic to cashews (no other nut). Does anyone know if I would I be able to substitute it for macadamia nuts, pine nuts or some other creamy nut? Or is there a property in cashews that makes a better cream base? Thanks
You can use vegan mayo instead. I don’t know, maybe 1/2 cup?
I made these today. They were wonderful! I’ll be making them again soon!
Yay! I volunteered to bring a vegan app for my roller derby team fundraiser. I’m gonna SO give these a try!
These are amazing!!
Deviled eggs without the post-eating obnoxious bedroom gas afterwards!
Can you make these a day in advance, and store in the refrigerator?
Turmeric works really well for an eggy flavor as well!
In response to all the people asking if they could make these ahead, I made them one day before a party, put them in the fridge, and sat them out an hour before. They are probably better eaten the same day, but they were still tasty.
Oh wow I can’t wait to try these! And to think I almost tossed out my old egg trays just the other day but didn’t for some reason.
Thanks for the recipe!
how do I store this so I can keep it??(refer to it)
Thank you, thank you, thank you, for this recipe. It is AWESOME! I really can’t imagine that they would taste as good without the black salt, the eggy flavor and smell really make these like deviled eggs! My daughter loves deviled eggs from her grandmother’s house but we don’t do animal protein at home. I made these and she loves them! It is also a great alternative to the standard PB&J in her lunch.
I tried out a bunch of recipes from the ppk this weekend to figure out what to bring to my sister’s for Thanksgiving. These potatoes will definitely be coming with me! They were quick and easy to make (especially since I didn’t bother to make the filling pretty), and they’ll transport easily. And, most importantly, they were delicious! I didn’t have any of the fancy salt, but they were still great with regular salt. I put a little brown mustard in about half of them to try it out. I think I liked them slightly better with the mustard than without, but that’s probably because that’s the flavor I most associate with deviled eggs. Thanks so much for this recipe!
I saw Ann Esselstyn do something like this a few years ago and LOVED it! Love your recipe as well!!
I made these from the Vegweb recipe a few months ago and they are awesome!!
I brought these to a work party over the holidays and they were a big hit with vegans, vegetarians, & omnivores alike! I used a bag of baby dutch yellow potatoes, which turned out really cute! I also ran out of time to find the kala manak, so I used regular salt and added a teaspoon of dijon mustard. Tasted great. I’ll definitely make these again for parties – so much fun.
I served these tonight. They look beautiful, but everyone said they were a little bland. I added some fresh garlic and still needs something more. Any suggestions?
I made these tonight. I can’t believe how much they taste like deviled eggs, which I have sorely missed. Thank you!
I’ve got to say, this is the second year I’ve served these at our Seder and they’re always a hit. Such a good, easy recipe.
To the person who said they found them a little bland, I salt and pepper the potatoes generously before baking and it makes a big difference!
These look great! I am looking forward to try this out.
OHHHHH MY!!!! I am gonna make these…. oh yea i am! THANK YOU THANK YOU THANK YOU!
Just made these to take to Easter tomorrow. My mom can’t have eggs anymore, so she might actually try them! I messed up something with the filling because it didn’t pipe out very well and is pretty runny in the potatoes. I also should have trimmed the bottoms of all of the potatoes, because now they’re all falling over everywhere and I have to transport them! I’m hoping the filling firms up over night. The taste is great though, and I guess in the end – that’s what really matters!
Not good. I could have just mashed up some potatoes with salt and pepper and a few cashews sprinkled on top and got the same flavor. Not worth the effort or time.
Now that doesn’t sound like it would be very fun for guests.
Un post plein de jolis conseils
I have made these yummy little fellas on quite a few occasions and they are def worth the effort. When I put them out to be eaten I’m lucky if I get one!!!!
I once made the cashew mix a tad to thin so I beefed it up with some canned chick pease and it still worked out well
These are now on the list to make if I have to ever provide a savory dish
I made these succssfully, but 3/4 cup of water or broth is way too much! I had a runny liquid! So I added ground flax seed to the blender mixture until the “egg” got thick enough.