Vegan Deviled Eggs
Vegan Deviled Eggs
There’s something about that creamy, tangy filling crowned with a dusting of paprika that keeps people coming back for seconds. This version keeps all the nostalgia and flavor but rethinks the format with a fully plant-based approach. Instead of eggs, we’re using tender baby potatoes as the base and a silky blend of Darë's Lusty Mustard cheese for the filling. The result is a dish that looks familiar, tastes incredible, and sparks curiosity as soon as it hits the table.
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2 Darë Lusty Mustard Wedges, softened at room temperature for 1-2 hours
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2 - 4 TBSP unsweetened almond milk
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2 lb baby golden or red potatoes
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Pinch of sea salt
For serving:
½ tsp smoked paprika
1/4 cup onion chives and/or dill
Prepare the potatoes while the Lusty Mustard cheese is softening on the counter.
Add scrubbed potatoes to a large pot covered with filtered water and bring to a boil. Season with a good pinch of sea salt and boil for 15 to 20 minutes or until they’re just fork tender. Make sure not to overcook or they will turn to mush!
Drain the potatoes in a colander and allow them to steam for a few minutes. If peeling the potatoes (this is optional for aesthetics), do this when they’re still slightly warm so the skins come off easier. Refrigerate the cooked potatoes until they’re completely chilled.
Once chilled, cut each boiled potato in half lengthwise with a knife. If there is a thicker side, slice through that so you have a larger surface for decorating.
Add the softened cheese to a high speed blender or food processor with a splash of almond milk. Blend until it’s smooth and creamy.
Scoop the mixture into a piping bag with your favorite decorating tip. Place the potato halves on a large plate and pipe the filling on top.
Garnish the potatoes with a sprinkle of smoked paprika, fresh chives, and dill. Enjoy immediately!