Prepare the "egg white" bases. Add all the spinach ingredients into a blender and blend for 30 seconds to 1 minute until smooth and the spinach is broken down. Pour into a small pot. Bring to a boil over medium high heat and stir continuously for 5 minutes. ell incorporated. *To test if the agar powder is fully dissolved you can touch it with your finger and it should feel like a smooth gel.

Pour the liquid into the egg shape mold. Refrigerate for at least 1 hour or until ready to use. If there are any bubbles you can pop them or if they don’t bother you, you can just leave them.

Repeat the process with the beet "egg white" base.

While the egg whites solidify work on the filing. Place the potatoes into a small pot with enough water to cover it. Cook the potatoes for 40 minutes over low heat. If the water starts to boil off too quickly add more in. Boil until the potatoes are extremely soft. I left the small potatoes whole and just let them boil. However, you can cut it into pieces if you like.

Drain out any remaining water. Add in the seasonings and mash with the back of a spoon and then a spatula to make it extra smooth. If you have a potato ricer you can use that as well. Then add in the vegan mayonnaise and mix together to make it light and fluffy. Taste and add anymore seasonings if desired.

Transfer into a piping bag with a star tip.

Remove the vegan egg whites from egg mold.

Pipe the yolky filling on top in a swirl. Then sprinkle paprika and any greens over top. You can also add black pepper or salt if you like. Enjoy.