The Lavender Lunchbox
  • Beautiful food. Beautiful people.
  • Recipes.
  • Resources.
  • Community.
  • Delights.

Two Angelic Potatoes, errr Vegan Deviled Eggs!

Picture
Picture
Picture
Picture
Ingredients
1 lb New Potatoes

(Traditional Deviled Eggs:)
16 oz. Garlic Hummus - I like Trader Joe's Garlic Hummus!
2 tbsp Chives, diced
1 tsp Mustard Powder
1 tsp Garlic Powder
1/2 tsp Black Salt 
Dashes Paprika, to taste
S & P to taste
Garnish: diced chives and paprika

(Spicy Mustard Deviled Eggs:)
8 oz Garlic Hummus
2 tsp Whole Grain Dijon Mustard
1 tsp Onion Powder
1/2 tsp Black Salt
2 Dashes Hot Sauce
1 Dash Paprika
S & P to taste
Garnish: Urpa Red Pepper Flakes and Purslane 

1. Boil potatoes for 10 minutes, or until still firm but fork-puncturable. Strain and allow to cool.
2. Mix all other ingredients in a bowl, based on the flavor profile you choose. 
3. Slice potatoes in half and use a melon baller or teaspoon to scrape out hole for "yolk."
4. Use a teaspoon or piping bag to add filling to potatoes.
Garnish, and serve!
All content property of Hannah J. Lehman. Copyright 2013.
Proudly powered by Weebly