Deviled Potato Eggs

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Once I made chickpea curry which turned out very spicy. I was looking for ways to temper it down. I used to see my mom adding potatoes to salty dishes to absorb the salt. So I thought let me add some potatoes but I ended up slicing the boiled potatoes lengthwise,  scooping the center part out, and filling the center with the scoop of spicy chickpea curry. Lo and behold it became one of our favorite dishes. Whenever I have leftover chilli or any other curries, they transform into Deviled Potato Eggs. You can be creative and add whatever stuffing you like in the center such as hummus and top it off with a variety of greens and spices. Below is the recipe for Deviled Potatoes which most of the GOH members like.


  1. I use an Epicure steamer to steam the potatoes for 8 minutes. You can use any method to boil the potatoes until fork-tender.
  2. Let them cool. Slice them lengthwise. Use a melon baller to scoop the potato flesh in the center.
  3. Add the rest of the ingredients to the blender except those listed under garnishing. Throw in the scooped potato center flesh as well and blend the ingredients to a smooth consistency. Taste it and adjust it to your liking.
  4. Spoon chickpea mixture into the center hole and garnish with diced celery and onions.
  5. Enjoy!!!


8-10 small red potatoes, steamed
1/4 cup of chickpeas, cooked
1 tablespoon of Dijon mustard
1 tablespoon of spicy mustard
1 tablespoon of maple syrup
1 tablespoon of apple cider vinegar
1 tablespoon of lemon juice
Scooped potato centers
1/2 pack of soft silken tofu
3 tablespoons of red onions, diced
1 stalk celery, diced