Devilled Potatoes
We love a retro devilled egg, but we’re not passing up a resistant-starch, gut-loving potato version. Loaded with all the goodness of Great Guts Mayo — who could say no?
Serves 6
GF | DF | RSF
Ingredients:
12 baby potatoes
1/2 cup Gevity Rx Great Guts Mayo
2 tsp sea salt
1 tsp black pepper
1/4 cup chives, finely sliced
Fresh coriander, to garnish
Chilli flakes, to taste
What to do:
1. Place the baby potatoes in a large pot and cover with cold water. Add 1 teaspoon of sea salt and bring to a boil. Cook for 15–18 minutes, or until fork-tender. Drain and set aside to cool completely.
2. Once cool, slice each potato in half lengthwise. Using a small spoon or melon baller, gently scoop out the centre of each half, leaving enough around the edges to hold their shape. Transfer the scooped-out potato flesh to a bowl.
3. To the bowl, add Great Guts Mayo, mustard grains, the remaining salt, black pepper and chives. Mash or blend in a high-speed blender until smooth and creamy.
4. Spoon or pipe the creamy filling back into the potato halves. Arrange on a serving platter. Top with fresh coriander and a sprinkle of chilli flakes. Serve chilled or at room temperature.
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