Name: Spooky Purple Potato Eyes with Smoked Avocado Mousse
Prep time: 30 min
Cook time: 15 min
Yield: 24 eyes
Ingredients: 12 Idaho® Potato blue fingerlings; 24 pimento-filled olive slices; 2 large avocados (peeled and pitted); 2 teaspoons lemon juice (, or apple cider vinegar); 1/2 teaspoon liquid smoke; 1/2 teaspoon salt

It’s never too early (or late) to make a spooky Deviled Purple Potato Eyes for you or your family. Don’t have purple potatoes? Any small fingerling potatoes will work. No avocado? Use tofu egg salad, hummus, or even pre-made guac to stuff these. They are quick, easy, and can be made for a nutritious snack before trick or treating!

Just so you know, this is another post in my series of recipes sponsored by the Idaho Potato Commission. Vegans can never have enough potato recipes.

Halloween Food Needs Eyes!

Slicing up veggies and layering them with olives to turn even a simple salad into a haunted treat. These Spooky Deviled Purple Potato Eyes with Smoked Avocado Mousse add a spook factor perfect for Halloween. Plus they are allergy friendly too!

Since the Idaho Potato Commission sent me larger fingerlings I was a tad bit worried how they would work, but these made better eye shapes than the smaller ones I’ve used before.

How Do You Make Deviled Purple Potato Eyes?

These are so easy to make. Cook the potatoes, slice lengthwise, scoop out a little room for the avocado and top with an olive slice. Easy, right?

More Vegan Halloween Recipes to Make

Print Recipe

5 from 2 votes

Spooky Purple Potato Eyes with Smoked Avocado Mousse

This is a great last minute Halloween treat. It's nutritious and creates the perfect spooky mood!

Prep Time30 mins

Cook Time15 mins

Course: Appetizer

Cuisine: American

Keyword: deviled potato, fingerling potato, purple potato

Servings: eyes

Calories: 115kcal

Author: Kathy Hester

Ingredients

12 Idaho® Potato blue fingerlings
24 pimento-filled olive slices

For the avocado mousse:

2 large avocados peeled and pitted
2 teaspoons lemon juice , or apple cider vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon salt

Instructions

Cook the potatoes on the stove until tender (or in your Instant Pot on high for 8 to 10 minutes and release the pressure naturally.)
Let the potatoes cool, then slice in half lengthwise. Use a melon scoop to make room for the mousse.
Mash the avocado in a mixing bowl, then add the lemon juice or vinegar, liquid smoke, and salt. Mix well.
Scoop the avocado mousse into the potato holes you made and top with an olive slice.
Serve as an appetizer on their own or on top of a salad or soup.

Nutrition

Deviled Purple Potato Eyes with Smoked Avocado Mousse