Description
A vegan deviled “egg” made out of creamy baby red potatoes and filled with a garlicky mustard hummus. Bring these fun potato salad faux eggs to your next picnic!
Ingredients
Scale
Mustard Hummus:
- 1 15 oz. can Garbanzo Beans drained (liquid reserved) and rinsed
- 2 Tbsp. Tahini
- 2 Tsp Mustard powder
- 4 Fresh Garlic Cloves
- 2 Tbsp. Olive Oil
- 1 ½ Tsp salt
- 1 Tsp Ground Black Pepper
Potato Deviled Eggs
- 12 Red Baby Potatoes
- 1 Tbsp Fresh Dill (Optional Garnish, Chopped Fine)
- 1 Jalapeño (Optional Garnish, Sliced Thin)
Instructions
- Wash and prepare all ingredients as directed above.
- Fill a large pot with water and a pinch of salt. Heat on high.
- Next, prepare your hummus. Place all ingredients into a food processor or blender. Blend until combined well, about 2 minutes. If hummus looks dry, add liquid reserved from the beans, 1 Tbsp. at a time until you reach your desired consistency.
- When your water is boiling add your red potatoes carefully and cook for about 14-15 minutes. When they are finished (fork tender, but still slightly firm) drain and place the potatoes in cold ice water for about 5 minutes. This will stop the cooking process.
- Slice each potato in half lengthwise. Next, using a teaspoon, scoop out a hole from the middle of the cut side. Be Careful not to go all the way through the potato.
- Fill the newly made crater with the hummus. To do this, we like to use a small Ziploc baggy and cut the corner out of it, or you can use a pastry bag.
- Garnish with fresh dill and thinly sliced jalapeno, if desired. Serve cold or at room temperature and enjoy!
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Potato Salad Vegan Deviled Eggs, Vegan Deviled Egg Recipe, Vegan Picnic Side Dish