Potato Angels


Missing Deviled Eggs, Tim made this one up. It's a lot better than Deviled Eggs.


  • 1.5 lbs Thin-skinned, egg-sized potatoes, redskin are best
  • 6 tbsp Vegan Mayo
  • 1 tbsp Roasted Garlic, Smashed
  • 2 tsp Dijon Mustard
  • ½ tsp Hot Sauce (Melinda's)
  • Pinch Turmeric for coloring
  • Sprinkle Paprika, Chives, or Dill


  1. Pre-heat oven to 350F.
  2. Wash potatoes, cut in half, toss in olive oil and salt & pepper to taste.
  3. Place potatoes cut side down onto a parchment-lined baking sheet.
  4. Bake potatoes for 45 minutes or until soft but not mushy.
  5. Combine mayo, mustard, garlic, hot sauce, turmeric, salt, and white pepper in a large mixing bowl.
  6. When potatoes are done and still warm, scoop the middles into a mixing bowl, leaving about ¼" around the sides.
  7. Smash up the potato guts and mayo mixture until it's smooth.
  8. Use a piping bag (or just spoon it) to re-fill the potato skins.
  9. Sprinkle with Paprika, Chives, or Dill and serve chilled.