These plant-based deviled potatoes are the perfect substitute for deviled eggs! Delicious and creamy, this take on the classic is perfect for parties and gatherings.
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🌿 Why This Recipe Works
You may have had deviled eggs before. You know, the hard-boiled egg halves with their yolks removed, mashed into a cream with mayo & vinegar, then added back into the middle?
Deviled eggs are usually served at parties and celebrations like Easter as an appetizer. They usually disappear first because they're such a delight to eat!
Unfortunately, deviled eggs aren't vegan and many also can't enjoy them due to egg allergies.
Luckily, veganizing deviled eggs is very easy! Simply swap the eggs with small-sized potatoes and use plant-based mayonnaise. Piece of cake.
Let's go over a few tips to ensure your deviled potatoes are perfectly cooked, seasoned, flavorful, and absolutely not mushy.
🔥 Don't Skip This Potato Tip
All potatoes should be boiled starting in cold water.
So in case you're used to plunking raw potatoes into already-boiling water, break that habit immediately. Let me explain why.
When my mom told me not to use hot water to boil potatoes years ago, I thought it was one of those Turkish cooking myths (we do have many) and completely ignored her.
Then I happened to read the same advice in Harold McGee's "On Food and Cooking" with a complete breakdown of the food science behind it.
Basically, if you start with hot water, the starchy vegetables' outsides will get mushy before the insides get a chance to cook through.
This tip is very important for deviled potatoes because you certainly don't want a mushy exterior and a hard, non-mashable middle that'll be transformed with vinegar and mayo.
🥔 Ingredients
- Small Potatoes - Make sure to buy potatoes that are somewhat symmetrical and similar in size to an egg if you want them to look like deviled eggs. I picked through a bin of baby Yukon golds but any type should work as long as you cook them correctly, starting from cold water.
- Vegan Mayonnaise - I like the aquafaba-based Sir Kensington's and Vegenaise by Follow Your Heart vegan mayo options the most. But even Heinz makes vegan mayo these days!
- Dijon Mustard - Regular mustard would also work, but won't the sharpness of Dijon. Just make sure the mustard is smooth (no seeds).
- Apple Cider Vinegar - A bit of ACV works wonders! Substitute with white wine vinegar or even lemon juice in a pinch.
- Paprika - A few dustings of paprika, smoked or regular, go very well and look great.
- Chives - I like using alliums at every chance because they're such flavor boosters. Chopped chive is a classic deviled egg garnish for a reason!
- Black Salt (optional) - Also called kala namak, black salt has a sulfur note that is also found in eggs. That's why you may see it in tofu scrambles or other vegan egg substitutes. For deviled potatoes, a little goes a very long way so add a pinch at a time.
- Salt & Black Pepper - Adjust seasonings as you wish.
🔪 Instructions
In a large pan on medium-high heat, boil the potatoes in salted water for 12-18 minutes, until they can easily be pierced through the center with a sharp knife. Drain and rinse with cool water then place into an ice bath.
Peel the potatoes. The skins should easily come off by rubbing between your fingers at this point!
Halve the potatoes lengthwise and scoop out a small hemisphere using a melon-baller or small spoon with sharp edges. Place the leftover potato scoops into a medium bowl.
Pick about 6 of the worst-looking potato halves and add them to the leftover potato bowl.
Also add the vegan mayo, Dijon mustard, apple cider vinegar, black salt if using, and salt & pepper into the bowl.
Mash all the ingredients together until smooth. You may need to adjust quantities to taste since the amount of potato will vary at each attempt.
Place the filling into a pastry bag with a large star tip and fill each potato hemisphere. You could also simply place the filling with a spoon.
Garnish with paprika and chives to serve.
These can be refrigerated (covered) for up to 4 days. They don’t freeze well. Enjoy!
❓FAQs
I prefer baby Yukon gold potatoes to make deviled potatoes, but pretty much any type will work!
Make sure to buy potatoes that are somewhat symmetrical and similar in size to an egg if you want them to look like deviled eggs.
Absolutely! Add a bit of sweet relish to the filling for a Southern twist.
If you own one of those spring-operated ice cream scoops, use it! Just make sure the scoop size is small enough.
Melon ballers and round measuring spoons are also good alternatives.
But because we're filling the hollowed-out middles with the mashed mixture later, perfection isn't necessary. Even a regular spoon will work!
I like to use this "cupcake injector" to avoid piping bags when possible.
Eggs aren't vegan, so deviled eggs automatically aren't vegan-friendly. Additionally, deviled eggs contain mayonnaise, which mostly also contain eggs.
🥗 More Recipes
Did you make this vegan deviled potatoes recipe? I'd love to hear about it! Please comment and leave a star🌟 rating below. This helps me run Aegean Delight and I always appreciate it 🙂
Print📖 Recipe
Deviled Potatoes (Vegan Deviled Eggs)
- Total Time: 30 minutes
- Yield: 24 deviled potato halves 1x
- Diet: Vegan
Description
These plant-based deviled potatoes are the perfect substitute for deviled eggs! Delicious and creamy, this take on the classic is perfect for parties and gatherings.
Ingredients
- 15 small potatoes (see note)
- 6 tablespoons (90g) vegan mayonnaise
- 2 teaspoons (10g) Dijon mustard
- 2 teaspoons (10g) apple cider vinegar
- salt and pepper, to taste
- optional: pinch of black salt (i.e. kala namak)
- paprika, (smoked or regular) for garnish
- chives, for garnish
Instructions
- In a large pan on medium-high heat, boil the potatoes in salted water for 12-18 minutes, until they can easily be pierced through the center with a sharp knife. Drain and rinse with cool water then place into an ice bath.
- Peel the potatoes. The skins should easily come off by rubbing them between your fingers at this point!
- Halve the potatoes lengthwise and scoop out a small hemisphere using a melon-baller or small spoon with sharp edges. Place the leftover potato scoops into a medium bowl.
- Pick about 6 of the worst-looking potato halves and add them to the leftover potato bowl. Add the vegan mayo, Dijon mustard, apple cider vinegar, black salt if using, and salt & pepper. Mash all the ingredients together until smooth. You may need to adjust quantities to taste since the amount of potato will vary.
- Place the filling into a pastry bag with a large star tip and fill each potato hemisphere. You could also simply place the filling on top with a spoon.
- Garnish with paprika and chopped chives to serve.
- These can be refrigerated (covered) for up to 4 days. They don’t freeze well. Enjoy!
Notes
🥔 Make sure to buy potatoes that are somewhat symmetrical and similar in size to an egg if you want them to look like deviled eggs. I picked through a bin of baby Yukon golds but any type should work.
💧 Make sure to start boiling from cold or room temp water. Never boil potatoes using hot water.
🍳 A great way to make food taste egg-like is by adding some black salt to it! Kala namak has a very pungent, sulfurous smell so I like to use it sparingly as an addition to regular salt—never as a 1:1 substitute.
🥒 Add a bit of sweet relish to the filling for a Southern twist.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Boil
- Cuisine: Universal
This recipe was inspired by the Food Network and Downshiftology.
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