I've never cared for sports, but I look forward to game day for somewhat selfish reasons: I absolutely love making cute appetizers and party food for friends and family! I've always loved to host events.
Deviled eggs were one of my signature finger foods before going vegan – I've probably made hundreds in my lifetime. Luckily, these deviled potatoes are just as delicious, and just as easy to make as the real thing. The recipe for the simple filling is similar to the original, with the addition of turmeric (to mimic the color of yolks) and black salt (to give them an "eggy" flavor).
The first time I tested this recipe, I made filling out of only the scooped-out centers of my small potatoes. But the filling is my favorite part, so I decided to add in more cooked potato and double all the other ingredients so that I had an ample amount to pipe into all my potato boats.
If you're a stickler about your presentation as I am, you'll want to take the extra steps to puree your filling so that it's smooth enough to pass through the tip of a piping bag. In order to do this you may need to add some extra liquid to maintain the correct consistency, as the blades from your food processor will activate the starch from your potatoes and thicken the mixture.