Add all of the filling ingredients into a powerful blender (or food processor) and process until smooth and creamy. You might need to use the temper or stop and scrape down the sides of the bowl so all the ingredients get processed perfectly together. Adjust seasonings and refrigerate for a couple of hours until chilled and set.

Scrub and rinse the potatoes well. Add to a medium pot covered with cold water and bring to a boil. Season with a good pinch of sea salt and boil for 12 to 18 minutes or until cooked through. Take good care not to overcook them. The potatoes are done when pierced with a knife and the knife slides back out easy. Drain in a colander and allow to dry in their own steam for a few minutes. Refrigerate until completely chilled.

Cut each boiled potato in half lengthwise. Use a piping bag with a favorite decorating tip and fill it with the eggy filling. Place the potato halves on a a large platter and pipe some of the filling on top. Garnish with a light dusting of smoked paprika, fresh chives, dill or vegan bacon bits.

To make the recipe compliant make sure to replace the olive oil with tahini or veggie broth.