Vegan Deviled “Eggs” Recipe | Bon Appétit

At first glance, you could easily mistake these gluten-free, vegan deviled “eggs” for their hen-laid counterparts. Created for the 2022 Met Gala, chef Lauren Von Der Pool cast boiled baby potatoes in the role of “vegan eggs” with a few simple tricks. The potatoes halved, you’ll scoop out their tender centers (this is your melon baller’s time to shine) and mash them with vegan mayo, relish, yellow mustard, and, crucially, kala namak, also known as Indian black salt.

If it’s your first time cooking with the volcanic, mineral-rich product, listen to Antara Sinha, who describes kala namak as having an eggy flavor, “a polite way to say that, on its own, it’s a punch of sulfur and phosphorus to the palate, like hard-boiled egg yolks.” A little goes a long way. You can find it at Indian grocery stores or from spice purveyors like Burlap & Barrel.

You’ll pipe (or dollop with a couple of spoons) the deviled potato filling into the hollowed-out shells, which fill in for the egg-white boats. When shopping, look for oval or egg-shaped potatoes instead of round. Like most deviled egg recipes, this one can be adapted by swapping in Dijon mustard, adding a few cracks of freshly ground black pepper, or switching up the garnish from dill to finely chopped chives. Serve the “eggs” as an appetizer or at brunch alongside a salad of roasted chickpeas and carrots dressed in herby cashew cream.