Deviled Potatoes

Deviled Potatoes are so much better than the traditional and, oh so boring, deviled eggs! The flavors are addicting and the key here is the black salt. One medium potato contains 4 grams of protein, loads of potassium, fiber and other nutrients like magnesium and vitamins C and B6. Get devilish and eat several!

Prep time: 10 minutes (doesn’t include soaking time)

Cook time: 10-15 minutes

Serves: 4-6


  • 8-10 red potatoes, preferably all the same size
  • 1/2 cup cashews, soaked in water for at least 2 hours
  • 1 cup cooked cannelini or garbanzo beans
  • 3/4 cup no salt vegetable broth (or use the remaining cashew soaking water)
  • ½  tbls. white wine vinegar
  • 1/2 tsp. turmeric
  • ¼ tsp, smoky paprika
  • ¼ tsp. hot sauce (optional)
  • ½ tsp. onion powder
  • 1 teaspoon Kala Namak black mineral salt or more for desired taste
  • 2 teaspoons fresh lemon juice
  • A big pinch black pepper
  • Garnish with fresh dill or parsley


  1. Boil water, add potatoes and cook until fork can just be inserted, but not too tender. Option: you can bake the potatoes until tender if you prefer.
  2. Turn off heat and let sit for another 5 minutes. Remove potatoes from hot water and immerse in cold water. Set aside.
  3. Mix all other ingredients except paprika together in Vitamix or high speed blender. Add more of whatever your tastes enjoy!
  4. When potatoes are cool enough to handle, carefully scoop out the flesh from the middle of each. Be careful not to scoop too deep.
  5. Using a spoon or pastry bag with tip, fill each potato with your mixture.
  6. Sprinkle the smoky paprika on top and add dill or parsley.
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