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If you don’t look carefully, you might miss that these adorable deviled “eggs” are, in fact, not eggs at all. For the 2022 Met Gala, chef Lauren Von Der Pool created this vegan hors d’oeuvre using boiled and hollowed-out small Yukon Gold potatoes. The rich potato filling includes kala namak, a volcanic rock salt also known as Indian black salt. Its strong sulfuric flavor makes these bites taste surprisingly egg-like.

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Makes 30

15 small Yukon Gold potatoes (about 1 lb. total), scrubbed

Kosher salt

¼ cup vegan mayonnaise

2 Tbsp. (or more) plant-based milk or water

1 Tbsp. sweet pickle relish, finely chopped if chunky

1 Tbsp. yellow mustard

1½ tsp. apple cider vinegar

1 tsp. onion powder

½ tsp. kala namak (black salt)

½ tsp. ground turmeric

Smoked paprika and dill sprigs (for serving)


Step 1

Add 15 small Yukon Gold potatoes (about 1 lb. total), scrubbed, to a large saucepan of boiling generously salted water. Return to a boil and cook potatoes until fork-tender, 15–20 minutes. Drain potatoes and transfer to a bowl of ice water; let cool 5 minutes. Drain again.

Step 2

Cut each potato in half. Slice off a small piece from rounded end to create a flat side so potato halves can sit cut side up. Scoop out a rounded ½-teaspoonful of flesh from each half to make a well in the center. Transfer potato flesh to a medium bowl as you work. (You should have about 1 cup when you’re done.)

Step 3

Add ¼ cup vegan mayonnaise, 2 Tbsp. plant-based milk or water, 1 Tbsp. sweet relish, finely chopped if chunky, 1 Tbsp. yellow mustard, 1½ tsp. apple cider vinegar, 1 tsp. onion powder, ½ tsp. kala namak (black salt), and ½ tsp. ground turmeric to scooped out potato flesh. Using a potato masher or fork, smash everything together, adding more plant-based milk by the teaspoonful if needed to achieve a pipable consistency, until smooth. Taste filling and season with kosher salt if needed.

Step 4

Transfer filling to a piping bag fitted with a star tip or a resealable plastic bag with one corner snipped off. Pipe some filling into each potato half. Top potatoes with a dash of smoked paprika and a dill sprig. Transfer deviled “eggs” to a platter to serve.

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