Vegan Deviled Potatoes
These vegan deviled potatoes are a creamy, tangy twist on classic deviled eggs. Made with baby potatoes instead of eggs, they’re the perfect egg-free appetizer for holiday parties, potlucks, and brunch.
Servings 24 servings
Calories 53kcal
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
Serves 6-8 as an appetizer. Use the adjustment buttons above to double or triple the recipe and make a larger batch.
Recipe testing tips
- 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
Calories: 53kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 147mg | Potassium: 123mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 4mg | Iron: 0.3mg
