Deviled Purple Potato Eyes with Smoked Avocado Mousse

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

• Creepy Bats and Cats Chocolate Graham Crackers from The Ghoulish Gourmet
• Spooky Skull Vegan Pot Pies for a Haunted Halloween Dinner
• Harry Potter’s Pumpkin Juice Recipe
• Swamp Monster Slow Cooker Jackfruit Gumbo

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Spooky Purple Potato Eyes with Smoked Avocado Mousse

Yield: 24 eyes

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

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Ingredients

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

For the avocado mousse:

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

Instructions

1. 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.)
2. Let the potatoes cool, then slice in half lengthwise. Use a melon scoop to make room for the mousse.
3. Mash the avocado in a mixing bowl, then add the lemon juice or vinegar, liquid smoke, and salt. Mix well.
4. Scoop the avocado mousse into the potato holes you made and top with an olive slice.
5. Serve as an appetizer on their own or on top of a salad or soup.

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