Vegan Deviled Eggs

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!

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

Vegan Deviled Eggs

A few important tips:

  1. Remember to boil these whole! Don’t cut them in half ahead of time.
  2. 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.
  3. 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.

Vegan Deviled Eggs

Furthermore, if you want something to pair these, try making my grillable vegan burgers!

Vegan Deviled Eggs

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.

Vegan Deviled Eggs

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Vegan Deviled Eggs

Vegan Deviled Eggs
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Vegan Deviled Eggs (with potatoes!)

100% plant-based deviled eggs using potatoes. Creamy, flavorful, vegan, gluten-free and super easy. Make these in less than 45 minutes.
Course Appetizer, gluten-free vegan appetizer, plant-based appetizer, Vegan Appetizer
Cuisine American, Gluten-free Vegan, Healthy Vegan, oil-free vegan, Vegan, WFPB
Keyword deviled eggs, vegan deviled eggs, vegan deviled potatoes
Prep Time 5 minutes
Cook Time 25 minutes
Servings 5 servings

Ingredients

  • 15 small yukon gold potatoes
  • 3 tbsp yellow mustard
  • 2 tbsp vegan mayo sub almond milk if you're oil-free
  • 1.5 tsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp 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.

Made with love,

Danielle

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