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.

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 535kcal

Cost $6

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.

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.