There aren’t many, but there are still a few things that I miss from before I became vegan. Deviled eggs are one of them. I’m not going to start eating eggs again, so I figured that little appetizer seemed out. So sad.

But the other day, I was doing my weekly grocery shopping and I saw these super cute little baby potatoes.  Of course I had to have them!

As I continued on, my mom called and we got onto the topic of Easter foods, and why people eat ham on Easter when Jesus himself was Jewish and didn’t even eat pork. The conversation came around to what we were making for our Easter dinners. (Oops…was I supposed to plan something for that…?) We started talking about the flavors of Easter and ‘what was I going to be posting about this week?’ No idea. But as we talked ideas starting flowing, and before long we had come up with these little beauties!

Why hadn’t I thought of this sooner! The flavors of a deviled egg wrapped in a little potato cup! And it was easy too. Using my recipe for Tofu ‘Egg’ Salad, all I had to do was assemble these little guys really, and voila! Deliciousness that gives me a taste of those flavors I love in a lower cholesterol and kinder version. And they look fancy too!

*Tip: You’ll need Kala Namak for the Tofu ‘Egg’ Salad so make sure you have that on hand. If you don’t have some, you really should buy some anyways, so go get some.

Deviled Potatoes

Ingredients:

30- 1 inch diameter waxy potatoes

1 1/2 cups Tofu ‘Egg’ Salad

salt and pepper to taste

fresh Dill, for garnish

Regular or Smoked Paprika for garnish

Procedure:

Put the potatoes in a medium saucepan and cover with 2-3 inches of cold water. Boil until you can pierce through easily. Cool potatoes in the water.

(I brought the water to a boil- cooked 5 minutes, then turned off the heat and allowed to cool fully in the water)

Slice the potatoes in half, giving thought to cutting for a wide base. Scoop out the centers leaving some potato. (I just used the 1/4 teaspoon measure) Place in a shallow bowl. Season with salt and pepper.

Chop the potato into small pieces. Place the potato in a bowl and season with salt and pepper to taste.

Add 1 1/2 cups of the tofu salad and mix well. Add approximately 1 teaspoon of the filling to each potato.

Top with fresh dill, and paprika. I personally liked smoked paprika. Put them on a pretty plate and serve ’em up!

I mean come-on, those are pretty!