Vegan Deviled Potatoes
Veg Life Staff
About 12 Baby Red or Red Fingerling Potatoes
halved, steamed & centers scooped out
Tbl Yellow Mustard
Splash of Almond Milk if it's too thick to pipe
Salt and Pepper
plus more for garnish
Chives or Parsley
Wash potatoes and halve. Place in a steamer and cook until a knife inserts easily
Allow to cool slightly. Using a small melon baller, scoop out the center of each potato and place into a bowl and mash.
In a small bowl, combine mustard, vegan mayo, salt, pepper and paprika. Add the mashed potatoes and if it's too thick, add a small splash of almond milk to loosen slightly.
Using a large star tip and disposable piping bag, pipe the mixture into the hollowed out potatoes.
Top with a sprinkle of paprika and chives. I like to add a smidge more salt just before eating.
Serve room temperature, or you can warm in the oven.
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