For this Sunday recipe I bring to you something that is so tasty, quick and easy to make and will bring back so many memories of Spring lunches and pic-nics. Do you remember deviled eggs? Well, here we have the vegan version!
Perfect for a snack, lunch or pic-nic
I made it yesterday and really had to stop myself from eating them all in one go because they are way too good. And it will be perfect for your Easter lunch: it will be a hit with your family and friends (if you don’t have too many restrictions, pandemic-wise).
When I grew up, possibly like many of you, deviled eggs were something that would be brought to a pic-nic as tehy keep quite well and are easy to manage. But also they remind me of Easter lunch with my family, with quiches and dumpling soups as well as refreshing salads.
There are few versions around, but I tried this because it seemed the quickest and usually Sam’s recipes come out always great.
Without further ado. The recipe is the one by Sam from ItDoesn’tTasteLikeChicken: you probably are already familiar with her recipes. If not, go and have a look at her website because you’ll see so many easy, quick and delicious recipes for all the occasions.
You just need small potatoes, vegan mayonnaise, a bit of kala malak (black salt – this is fundamental to give the egg taste), bit of apple cider vinegar and turmeric. Boil the potatoes, half them, scoop a bit of the centre of the potatoes. Use the scooped bits of the potatoes as filling with the mayo and spices. You won’t believe they are not deviled eggs!
Make them, you’ll thank me (but mosty Sam) later.