Calling deviled egg lovers! You absolutely have to try these Vegan Deviled Eggs made from creamy baby potatoes. The flavor is on point and they’re 100% plant-based and gluten-free! Serve these with Grillable Black Bean Burgers. For other healthy side dishes, try One Pan Creamy Vegan Mexican Cauliflower Rice or Crispy Baked French Fries! If you love potatoes, make Healthy Vegan Potato Salad or Vegan Cheesy Cauliflower Potato Casserole.
Why I Love This Recipe
- Egg Free: If you avoid eggs, who says you can’t still enjoy a classic deviled egg?! I made an egg-free, vegan version with creamy baby potatoes and they’re just as delicious!
- Easy to Prep Ahead: These Vegan Deviled Eggs make for the perfect party appetizer because you can prep them ahead of time and store them in the fridge until time to serve.
- Perfect Appetizer or Side Dish: If you’re looking for a crowd-pleasing appetizer or side dish that everyone can enjoy and love, look no further than Vegan Deviled Eggs. Everyone asks me to bring these to parties!
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Notes on Ingredients
- Baby Potatoes: Yukon gold potatoes work best here. Try to find potatoes about the size of an egg and remember not to cut them before boiling.
- Mayo: I like to use a vegan, egg-free mayo made from avocado oil. If you’re oil-free, you can substitute almond milk.
- Apple Cider Vinegar: A dash of ACV adds to the flavor of the “egg filling.” Don’t skip it!
- Dill: Fresh herbs work incredible as garnish on these Vegan Deviled Eggs but dried herbs work too.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Deviled Eggs?
- Bring a large pot of water to a boil and cook potatoes whole for ~25 minutes.
- Strain and add potatoes into a bowl of ice water to cool them down for 5 minutes. Strain and then cut them in half.
- Scoop a well into the center of each half potato with a teaspoon. Add the extra potato into a separate bowl for the filling
- To make the filling, use the scooped out potato, mustard, mayo, apple cider vinegar, salt and turmeric. Mash until completely smooth.
- Add the filling into a piping bag or ziplock with a corner snipped off. Fill each potato well with the filling.
- Garnish with smoked paprika, salt and dill. Enjoy!
- Step 1: First, boil the potatoes, cut them in half, and then scoop out the center (saving the potato).
- Step 2: Then, make the filling. Mix and mash together: potato filling, mustard, mayo, ACV, salt, and turmeric.
- Step 3: Add the filling to a piping bag (or large baggie with a corner snipped off) and pipe into potato centers.
- Step 4: Finally, garnish with paprika and fresh dill. Enjoy!
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Commonly Asked Questions
Store the leftover Vegan Deviled Eggs in the fridge for up to 4 days in an airtight container. You can also make them ahead of time for a party and just take them out of the fridge when you’re ready to serve!
I recommend adding the filling to a piping bag or large baggie, cutting off the tip, and piping it into the potatoes.
Use a traditional deviled egg platter to serve them! It will be so cute and also practical because they won’t go sliding all over the place.
“These were really good! My 13yo son said they tasted better than deviled eggs. Truly yummy!”
– Amanda
Extra Helpful Tips
- Remember to boil these whole! Don’t cut them in half ahead of time.
- Make sure to get potatoes that are about the size of an egg. If they’re way too big, they won’t be as similar to deviled eggs, especially if you want to fit them in a traditional egg platter!
- Put the potatoes in an ice bath after straining them so they don’t continue to cook and instead they cool down. It’s harder to work with hot potatoes.
If you tried these Vegan Deviled Eggs or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Deviled Eggs (made from potatoes!)
Equipment
Ingredients
- 15 potatoes small yukon gold
- 3 tablespoon mustard yellow
- 2 tablespoon vegan mayo sub almond milk for oil-free
- 1.5 teaspoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon turmeric
- smoked paprika garnish
- fresh or dried dill garnish
Instructions
- Bring a large pot of water to a boil.
- Add whole potatoes and boil for 25 minutes or until completely cooked. They should be fork-tender.
- Strain the potatoes and add into a bowl of ice water to cool them down for 5 minutes.
- Strain again and then cut them in half.
- Scoop a well into the center of each half potato using a teaspoon. Add the extra potato into a separate bowl to make the filling.
- Make the filling by mixing the scooped out potato, mustard, mayo or almond milk, apple cider vinegar, salt and turmeric. Mash and mix until completely smooth. Add more mayo or almond milk if it’s too thick.
- Add the filling into a piping bag or ziplock with a corner snipped off. Fill each potato well with the filling.
- Garnish with smoked paprika, salt and dill.
- Enjoy! Keep refrigerated.
Notes
- Remember to boil these whole! Don’t cut them in half ahead of time.
- Make sure to get potatoes that are about the size of an egg. If they’re way too big, they won’t be as similar to deviled eggs, especially if you want to fit them in a traditional egg platter!
- Put the potatoes in an ice bath after straining them so they don’t continue to cook and instead they cool down. It’s harder to work with hot potatoes.
Amanda Wilson says
These were really good! My 13yo son said they tasted better than deviled eggs. Truly yummy!
Debbie says
What about adding kala namak to these? I want to try next time.
Danielle Brown says
sure!
5 Star! says
Fantastic recipe! They were a hit at the Superbowl party. I put my spin on them by adding a bit of chives and parsley and holding back on the mustard a bit. I used Vegenaise for the mayo. Will make again!
JenX says
Fantastic recipe! They were a hit at the Superbowl party. I put my spin on them by adding a bit of chives and parsley and holding back on the mustard a bit. I used Vegenaise for the mayo. Will make again!
Vegan Deviled Eggs (using potatoes!) – My Blog says
[…] Vegan Deviled Eggs (using potatoes!) […]
Vegan Deviled Eggs (using potatoes!) – Your Ideas Matter says
[…] Vegan Deviled Eggs (using potatoes!) […]
Haley Montana says
Also try filling with hummus or guacamole
Becky says
Thanks for the recipe. I thought it turned out yummy! I made it per the recipe plus added a dash of black salt for an eggy flavor. I’d say the end result was a little too salty, but still tasted good if you take a good bite of the potato with it to offset the saltiness of the filling.
I also didn’t have enough filling to fill all of my potatoes, so in the future I would probably add a couple of whole potatoes to blend into the filling mixture. Or maybe beans made smooth in the food processor or mashed avocado or something.
YT1S.NINJA says
These vegan deviled eggs look amazing! I love the idea of using potatoes as a base—so creative! Can’t wait to try this recipe for my next gathering. Thank you for sharing!
TUbIdY says
I tried making these Vegan Deviled Eggs using potatoes, and they turned out amazing! The flavors were spot-on, and they were a hit at my potluck. Thank you for this creative and healthy twist on a classic! Can’t wait to make them again!
Youtube App says
Wow, I never thought of using potatoes for deviled eggs! This is such a creative and healthy twist. I can’t wait to try this recipe for my next gathering. Thanks for sharing!
Y2Meta says
I absolutely love this twist on deviled eggs! Using potatoes is such a creative idea, and I can’t wait to give it a try. The flavors you’ve shared sound amazing! Thank you for this recipe!
TIRANGA GAME says
I never thought I’d find a vegan version of deviled eggs that tastes so close to the real thing! The potato base is genius and the flavors are on point. Can’t wait to serve these at my next gathering! Thank you for sharing this delightful recipe!
Banjo Game says
I absolutely love this idea of using potatoes for vegan deviled eggs! They look amazing and seem so easy to make. Can’t wait to try this recipe for my next gathering—thanks for sharing such a creative twist on a classic dish!
mp3 Juice says
These vegan deviled eggs look incredible! I love the idea of using potatoes as a base. Can’t wait to try this recipe for my next gathering—thank you for sharing!
Jordan Stacy says
The perfect egg-free substitute for deviled eggs. These are so satisfying and delicious! 10/10.