Ann Esselstyn taught me how to make these incredible faux deviled eggs. I added a little black salt to her recipe to give the deviled eggs a more eggy flavor plus a few additional seasonings my mother used in her deviled eggs recipe. I swear, I could eat two dozen of these “eggs” all by myself!
6 small red potatoes
¼ c hummus (plain)
1 tsp Dijon mustard
¼ tsp garlic powder
¼ tsp onion powder
pinch of black salt
hot sauce (optional)
paprika or smoked paprika for garnish
- Boil potatoes until fork-tender, then let cool completely.
- Meanwhile, mix hummus, Dijon, garlic powder, and onion powder together, plus a pinch of black salt, stirring to combine. (Add hot sauce here if you prefer a spicy deviled egg.) Add more Dijon or black salt to taste, then set aside.
- Once potatoes cool, slice them in half longways and use a little spoon or melon baller to scoop out a small circle of the potato flesh (this is your “egg”).
- Spoon hummus mixture into the hole and garnish with paprika.
Chef’s Note: Black salt is also called kala namak. Not to be confused with Hawaiian black lava salt.
Deviled Potato Salad: You can also smash up the potatoes (or leftovers) to make a potato salad.