Once upon a time I loved deviled eggs.  As I think I mentioned before I was never an egg fan but something about them made this way got my attention every time.  This week I have been thinking about appetizers, going to parties and heading straight for the veggies tray due to the lack of vegan options..

In a search on the web for fake versions the one that caught my eyes was called Potato Angels.  I loved the look and the taste was good but it reminded me more of wonderfully seasoned potato. I have had luck in the past of making mock egg salad with garbanzo beans so I decided to play with the recipe and use the potato as the shell and garbanzo beans as the filling.

Potato Shells
12 New potatoes peeled and cut in half length wise
olive oil

Preheat oven to 350 degrees. Lightly oil all sides of potatoes and place on cookie sheet. Bake for 45 minutes or until soft but not mushy. You should be able to easily poke a fork in them. Scoop out centers but be careful to not go to deep so that it doesn’t break. I saved the potatoes I scooped out and used them for something else.  Allow to cool.

Devilish Filling
15 oz can garbanzo beans (drained)
1/2 cup vegan mayo
2 tsp sweet relish
1 tsp whole grain mustard
1 tsp onion powder
1 tsp nutritional yeast
1 tsp Himalayan pink salt
1 tsp Tamari
1/2 tsp turmeric
paprika

In a food processor or blender mix all ingredients except paprika until creamy.  Use either a pastry bag with tip of choice or a plastic bag with a whole cut in the corner to put pipe into potato shells. Sprinkle top with paprika. I preferred them chilled but you may eat immediately. Makes 24.