Calling all deviled egg lovers!
If you’ve been searching for a vegan version of deviled eggs, look no further. These deviled eggs are made with baby potatoes and they do not disappoint. The flavor is on point and they’re plant-based, gluten-free, oil-free optional! Serve these with my Vegan Grillable Black Bean Burgers. For another vegan side dish, try my One Pan Creamy Vegan Mexican Cauliflower Rice or Crispy Baked French Fries! If you love potatoes, make my Healthy Vegan Potato Salad (no-mayo!) or Vegan Cheesy Cauliflower Potato Casserole.
How do you make vegan deviled eggs?
The first step is to wash and boil the potatoes. Make sure the potatoes are small and about the size of an egg. Boil the potatoes whole for about 25-30 minutes until cooked all the way through. You should be able to get a toothpick through the potato easily. Strain the potatoes then immediately add them into an ice bath to chill for 5-10 minutes.
Cut the potatoes in half then scoop out a little well in the center using a teaspoon. Add the potato that you scoop out into a bowl. The extra potato will be used to create the filling. To the filling add mustard, vegan mayo (optional), apple cider vinegar, turmeric, and salt.
Use a ziplock bag with the end cut off to pipe the filling into the potato wells. Garnish with fresh or dried dill and smoked paprika. Refrigerate if you’re not eating them immediately.
Will my non-vegan friends and family enjoy this?
Absolutely. They’re simply delicious. You can introduce them as deviled potatoes as of course, they are not eggs. They for sure give the feeling of eating a deviled egg though! The creamy center is reminiscent of an egg yolk. When I make them, they are a total crowd pleaser and are enjoyed by vegans and meat eaters.
Also, if you know someone who is trying to convert to a plant-based diet, make these for them or the share the recipe – it’s a classic, familiar food that people love.
What can I garnish the deviled “eggs” with?!
- smoked paprika
- chives
- fresh dill
- dried dill
- sea salt
- fresh chopped parsley
- pepper
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A few important 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 deviled eggs anymore.
- Put the potatoes in an ice bath after straining them so they don’t continue to cook and so that they cool down. It’s harder to work with hot potatoes.
Furthermore, if you want something to pair these, try making my grillable vegan burgers!
How do you make the filling taste like a deviled egg?!
The key is to use vegan ingredients that are already used in traditional deviled eggs. For example, adding mustard, apple cider vinegar, vegan mayo and salt truly do make these taste so similar to deviled eggs and give them the same texture. It’s truly remarkable how you can mimic certain textures using plant-based ingredients. No need for eggs here! In addition, eggs also have a lot of cholesterol and since we used potatoes these are cholesterol free. These vegan deviled eggs are amazing.
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Vegan Deviled Eggs (with potatoes!)
Ingredients
- 15 potatoes small yukon gold
- 3 tbsp mustard yellow
- 2 tbsp vegan mayo sub almond milk if you're oil-free
- 1.5 teaspoon apple cider vinegar
- 1 tsp salt
- ½ teaspoon turmeric
- smoked paprika garnish
- fresh or dried dill garnish
Instructions
- Bring a large pot a water to a boil.
- Boil potatoes whole for 25 minutes or until completely cooked. You should be able to push a toothpick through with ease.
- Strain and add into a bowl with ice and water to cool them down. Strain again after 5 minutes. Cut in half.
- Scoop a well into the center of each half with a teaspoon. Add the extra potato into a bowl to make the filling.
- To make the filling use 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 the end 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 deviled eggs anymore.
- Put the potatoes in an ice bath after straining them so they don't continue to cook and so that they cool down. It's harder to work with hot potatoes.
Nutrition
Made with love,
Danielle
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!