Faux Devilled Eggs

Here’s a creative way to enjoy the classic flavours of devilled eggs without the eggs!

Makes 10 fake devilled eggs

  • 10 small potatoes
  • 6 Tbsp Spread’Em Lemon & Black Pepper cream cheeze
  • Salt & pepper
  • 1/4 Tsp turmeric
  • 2 Tbsp grainy dijon mustard
  • 1 Tbsp yellow mustard
  • Paprika
  • Dried chili flakes
  • Green onion, sliced



Boil potatoes in a large pot of salted water until tender. The time it will take to boil the potatoes will vary depending on the size of potatoes. Drain them and rinse with cool water.
When the potatoes are cool enough to handle, cut each one in half lengthwise. Then use a spoon or melon baller to scoop out the potatoe flesh, leaving the edges still in tact. Once all of the potatoes are scooped out, mash it together with the Spread’Em Lemon & Black Pepper cream cheeze, salt & pepper, turmeric & mustards using a fork or potato masher.
To fill the potatoes, you can either use a pastry bag and pipe them in or just a spoon to fill each one. Be generous and load them up! We garnished with a dash of paprika, sprinkle of chili flakes and a few green onions. Serve right away or keep in fridge until ready to serve. Enjoy!