Ann Esselstyn and Jane Esselstyn, RN
Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Esselstyn’s many grateful patients. Ann Crile Esselstyn developed the recipes for The New York Times best-selling book Prevent and Reverse Heart Disease and is co-author of The Prevent & Reverse Heart Disease Cookbook. A mother of four, Ann is currently focused on counseling heart patients to prepare and enjoy plant-based, oil-free foods. Jane Esselstyn, RN is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three, who has been eating this way for more than 25 years. Jane developed recipes for My Beef with Meat and is co-author with Ann of The Prevent & Reverse Heart Disease Cookbook. Follow them on Instagram.
Photo by Donna Ruhlman.
Comments (20)
You have pictured Yukon gold potatoes but in your recipe directions, you talk about red potatoes. Which is correct?
These tasted very good, but I found the prep time was comparable to making deviled eggs (not the 20-minutes stated in the recipe description). Steaming the potatoes in a smart pot/pressure cooker might cut down on the prep time/effort. If I’d had a melon baller, that would probably help too (spoon was tedious).
These were delicious and a big hit at a recent party where I was the only vegan! I added a pinch of Kala Namuk as someone else suggested and I used organic hummus from Trader Joe’s because I was in a time crunch. I steamed my potatoes in my Instant Pot for 20 minutes. I will definitely make these again!
When you need finger food for a group meeting, this works well. I added chopped fresh dill which really took it to the next level. Thanks!
Better than regular deviled eggs! I added chopped sweet pickles. These smoky devils are a treasure.
Pickles saved my life 🙂
Perfect timing I found the last bag of organic red potatoes at the store today,so I decided to make this one for lunch. I was quite surprised at how good they turned out posing like a deviled egg 🙂 but I love Chickpea scrambled so really not a huge surprise. & Yes these would be perfect for a bring a side dish for everyone to enjoy. I actually ate quite a few of these just myself. 🙂 Thanks for the recipe.
What is the best way to cook the potatoes for those of us who don’t have a steamer insert?
Just simmer gently. Or you can put them in cold water, bring up to boil then turn off heat and leave the sitting in the hot water for 20 mins or until tender.
Will these hold up preparing a couple of days in advance?
do you eat these hot or cold?
Hi Judy! We think it would be tasty both ways, but we designed the recipe to be eaten cold since it’s a fun plant-based replacement for deviled eggs
If you make these for a Christmas party, sprinkle half of them with paprika as the recipe calls for and the other half with dill instead of the paprika. The dill is tasty and having the red and green alternate is quite festive!
Ooh, I like that idea. Very festive. Now to wait 11 months!
Hi, I can’t wait to make these. They look really delicious. My only request… Please please please can you include nutrition information and serving size for those few of us who are watching our calories. Thank you.
When it’s not provided, it’s very easy to find the information yourself. There are several free online recipe calculators. FWIW I recall that a comparison study of some sort decided that the one on Rachel Ray’s website was the best.
Really easy to make and so delicious!
So good, all the omni’s requested the recipe!!
I’ve made these 3 times. The most simple, delicious appetizer. Even if you don’t have potatoes, the hummus is divine as a dip for vegetables and crackers. Highly recommend trying. 🙂
These are my go-to when I want to impress at a gathering. Omnis love them and so do I! I like to add kala namak for an eggy taste, pickle juice and Coleman’s mustard.