Thursday, March 7, 2013

Easter Fun: Deviled Potatoes

When I was a kid, we always went on a picnic to the lake for Easter. We ate roast beef sandwiches, pasta salad, and Deviled eggs. I don't have any problem giving up a roast beef sandwich, but I miss the Deviled goodness. So I make Deviled potatoes.

I boil mini golden or red potatoes, just like I would an egg if I ate eggs (but go from hard to soft in the potato's case), then slice them in half and use a melon baller to scoop out the middle and mix with whatever I like. You can draw from your favorite potato salad recipe or your favorite Deviled egg recipe. Either way it's good. Last night my friend who hates mustard came over, do instead of vegenaise, mustard, and relish (my standby), I used vegenaise, paprika, dill, and black salt (this has sulfur and imparts an "eggy" flavor). I've also done it with avocado mashed in instead of vegenaise for a whole foods approach. Experiment and have fun!
These are always a hit and literally disappear before your eyes! For extra creepiness, you can carefully peel the potato and it looks so much like an egg it's scary.

No comments:

Post a Comment