Bring a pot of heavily salted water to boil. Add potatoes and cook for 12-15 minutes, until cooked through. Tip: Test by slicing one in half – it should slice easily and cleanly.

Use colander to drain potatoes. Let cool for a few minutes before refrigerating until chilled, about an hour or so. In the meantime, prepare the “yolk” filling.

Combine all ingredients in blender until smooth and creamy. Use tamper to scrape down the sides. Transfer mixture to bowl and chill until ready to assemble.

When potatoes are chilled through, remove from fridge, slice each in half, and lay them out on a serving platter, cut side up. Use piping bag (or a zip-top bag with a corner cut off) to pipe the “yolk” filling in a circle on one end of the potato, to resemble an egg.

Garnish with a pinch of paprika and fresh herbs.