1. Cook potatoes by boiling or steaming them until tender. You’ll know the potatoes are perfectly cooked when you can easily slide a skewer into them.
2. When cooked, remove potatoes from the heat, drain, rinse and allow to cool.
3. Cut the cooked potatoes in half and scoop out the middle like a “yolk” using a melon baller.
4. Place the scooped potato into a small bowl, along with vegan mayonnaise, dijon mustard, turmeric, and a pinch of salt and pepper. Mash the potato mixture with a fork until you reach the desired consistency (we leave ours a little chunky).
5. Load the potato mixture back into the hollow you made in the baby potatoes, then garnish with a sprinkle of smoked paprika and chopped chives.

These delicious Deviled “Eggs” are best served at room temperature or slightly cooler. Enjoy!