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Innovative Gluten-Free Vegan Deviled “Eggs” for Any Occasion

At first glance, these gluten-free vegan deviled “eggs” could easily be mistaken for traditional deviled eggs. Crafted for the 2022 Met Gala, chef Lauren Von Der Pool ingeniously used boiled baby potatoes as the base for this creative dish. By halving the potatoes, she scoops out their soft insides and combines them with ingredients like vegan mayo, relish, yellow mustard, and a critical component: kala namak, often referred to as Indian black salt.

For those inexperienced with this mineral-rich product, chef Antara Sinha provides insight into its unique flavor profile. She describes kala namak as possessing an “eggy” taste, but explains that this umami richness is paired with strong sulfur and phosphorus notes reminiscent of hard-boiled egg yolks. This seasoning is potent, so a little will go a long way in enhancing your dish. Kala namak can be sourced from Indian grocery stores or specialty spice shops such as Burlap & Barrel.

Once you’ve prepared the filling, you can elegantly pipe or simply spoon it into the hollowed potato halves, resembling the classic egg-white component. When selecting your potatoes, opt for oval or egg-shaped varieties to create the most convincing “egg” appearance. Just like traditional deviled eggs, this recipe is highly versatile. Feel free to experiment with Dijon mustard, add freshly cracked black pepper for a bit of spice, or switch up the garnish, replacing dill with finely chopped chives for a fresh twist. These delightful “eggs” can be served as an appetizer or enjoyably featured at brunch, perhaps paired with a refreshing salad of roasted chickpeas and carrots drizzled with herby cashew cream.

Source
www.bonappetit.com