SOUR CREAM
Vegan Deviled ‘Eggs’
ABOUT
Prep time: 10 min
Cook time: 25 min
Difficulty: Easy
STEPS
- Scrub and clean potatoes. Add them to a large saucepan and cover with cold water.
- Salt the water generously and then bring to a boil. Boil until fork-tender, drain the potatoes.
- Transfer to a bowl of ice water, let cool for 5 minutes. Then drain again.
- Slice each potato in half, and trim a small piece from the rounded side to create a flat base so the potatoes can sit cut side.
- Using a spoon or small melon baller, scoop out a rounded ¾ tsp of flesh from each half to make a small well in the center. Transfer the potato flesh to a small bowl as you work.
- You should have around 1 cup of potato for the filling in your small bowl. Now combine the sour cream, mayonnaise, lemon, relish, turmeric, mustard and spices with a fork and blend thoroughly.
- Adjust the consistency with more sour cream if needed, you want a pipable and tasty filling!
- Transfer your “egg” filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner trimmed.
- Pipe filling into each potato half and top with a sprinkle of paprika and sliced chives.
- Serve cold and enjoy!
INGREDIENTS
- 12 small Yukon Gold Potatoes, scrubbed
- ¼ cup Better Balance Sour Cream
- 2 Tbsp Vegan Mayo
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp pickle relish, finely chopped
- 1 tbsp whole grain mustard
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp ground turmeric