These vegan deviled potatoes are my egg-free twist on classic deviled eggs. Made with tender baby potatoes and a creamy, tangy filling, they deliver all the nostalgic flavor without a single egg.
Each bite is smooth, zesty, and perfectly seasoned, with that signature deviled egg color and flavor. They're budget-friendly, easy to make ahead, and great for anyone avoiding eggs due to allergies or intolerance.
Growing up, deviled eggs were always on the holiday table. After cutting out eggs nearly 15 years ago, this was one of the dishes I missed most. These deviled potatoes bring back everything I loved, just in a completely egg-free way.
Why you'll love this recipe
- No eggs needed: Plus this recipe is dairy-free, gluten-free, and soy-free!
- Comes together quickly: Ready in about 30 minutes.
- Feeds a crowd: If you're searching for vegan deviled eggs or an allergy-friendly appetizer for Easter, Thanksgiving, or potlucks, this recipe checks every box.
Ingredient notes
While some vegan deviled egg recipes rely on tofu or chickpeas, baby potatoes create the creamiest texture with fewer steps. They're affordable, sturdy for piping, and the perfect neutral base for classic deviled flavor.
- Baby potatoes: I recommend baby gold potatoes for the creamiest texture, though red potatoes work well too. Avoid russets, they tend to fall apart and become crumbly.
- Vegan mayo: Store-bought or homemade both work. Since it's the base of the filling, choose one you enjoy the flavor of.
- Mustard: I like a mix of yellow mustard and Dijon for balanced tang, but either one works on its own.
- Pickle juice: Straight from the jar adds that classic deviled flavor. Apple cider vinegar works as a substitute.
- Seasonings: Garlic powder and onion powder add depth, turmeric gives that signature yellow color, smoked paprika brings subtle warmth, and salt and pepper balance everything.
- Optional: For a more traditional deviled egg flavor, use kala namak (black salt) in place of regular salt.
How to make vegan deviled eggs with potatoes
- Cook egg-sized potatoes in cold salted water until tender.
- Slice in half lengthwise, then gently scoop out a small yolk-sized hole. (Use a teaspoon or melon baller!)
- Mix the scooped out potatoes with vegan mayo, mustard, pickle juice, and seasonings.
- Once smooth and fluffy, pipe into each potato half, then garnish with chives or fresh herbs.
32-Piece Piping Pastry Bags and Icing Tips Set 
Variations
- Buffalo: Stir 1-2 tablespoons buffalo sauce into the filling, then top with finely chopped celery and a drizzle of vegan ranch.
- Ranch: Mix in 1 teaspoon dried dill, ½ teaspoon dried parsley, and a squeeze of fresh lemon juice.
- Cheesy: Stir in 1-2 teaspoons nutritional yeast for a subtle savory, cheesy flavor.
- Pickle Lover: Fold in 1 tablespoon finely chopped dill pickles for extra tang and a subtle crunch.
- Loaded: Stir in vegan cheddar shreds, then top with vegan bacon bits and sliced green onions.
Storage
To make ahead, cook the potatoes and prepare the filling up to 3 days in advance. Store separately in airtight containers in the refrigerator, then assemble before serving. Enjoy chilled or at room temperature.
Looking for more vegan holiday appetizers? Try my dairy-free green bean casserole, fluffy vegan dinner rolls, roasted creamer potatoes, olive oil mashed potatoes, or vegan corn casserole.
This bite-sized finger food is always a hit at gatherings, from holiday tables to weekend brunch spreads. If you make it, be sure to leave a rating and comment below to let me know how it turned out.
Vegan Deviled Potatoes
Ingredients
- 1 ½ pounds baby potatoes
- 1 teaspoon salt
For the filling
- ½ cup vegan mayo
- 1 ½ teaspoon yellow mustard
- 1 ½ teaspoon dijon mustard
- 1 teaspoon pickle juice or apple cider vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon turmeric
- ½ teaspoon smoked paprika plus more for dusting
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Add potatoes to a pot and cover with cold salted water. Bring to a boil and cook 12-15 minutes until fork-tender. Drain and let cool until easy to handle.
- Slice each potato in half lengthwise. Using a small measuring spoon or melon baller, gently scoop out a small portion of the center and place it in a bowl. Leave enough potato so the skins stay sturdy.
- Mash the scooped potato until smooth, then mix in vegan mayo, both mustards, pickle juice, garlic powder, onion powder, turmeric, smoked paprika, salt, and pepper. Mix until creamy and fluffy. Taste and adjust tang/salt.
- Spoon into a piping bag then fill in each potato half. Sprinkle with smoked paprika and top with chives. Serve at room temp or chilled from the fridge.
Notes
- If the filling is too thick, stir in 1-2 teaspoons dairy-free milk, pickle juice, or extra vegan mayo until smooth and pipeable.
- If the filling is too soft, mash in a bit more potato or chill for 20-30 minutes before piping.
- Avoid overcooking the potatoes. They can become waterlogged and fall apart.
- Let the potatoes cool slightly before scooping so they hold their shape.
- To keep them from tipping, slice a thin sliver off the bottom of each potato half to create a flat base if needed.
- No piping bag? Use a small spoon to scoop the filling into each potato half. It won't look as decorative, but it tastes just as good.
- If you have leftover filling, serve it as a dip with crackers, sliced cucumbers, or carrot sticks, or spread it on toast for a quick snack.
Nutrition
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