Author: Easter is coming up and I wanted to give you an easy but super cute little appetizer to celebrate. I bring you Vegan Deviled Potatoes! Aren't they just the cutest?
Yes, yes they are.
I thought about doing a more complicated take on vegan deviled eggs by making an egg white using some sort of combination of non-dairy milk and agar or kappa carrageenan. But then upon further thought, I knew I wanted my appetizer to be really easy to make. And with easy to find ingredients. And not too weird so that I don't scare away the less adventurous foodies in the family.
My thoughts: everyone likes potatoes. Right? No one is afraid of potatoes (except those carb fearing types). Everyone likes cute handheld appetizers and these vegan deviled potatoes are just so darn cute and tasty! I'm pretty sure no one will be able to resist enjoying at least one.
These vegan deviled eggs are easy to make and can be made ahead of time, making them the perfect party finger food. The yellow filling has a surprisingly rich eggy taste thanks to the power of black salt (kala namak) which I also use in other egg-y type recipes such as my vegan toast dipping sauce (vegan egg yolk). A little garnish of paprika and presto, gorgeous little vegan deviled potatoes.
How to Make Vegan Deviled Potatoes:
Add the potatoes to a pot of water and bring to a boil for 12 - 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.
When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg. The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
When the potatoes are cool enough to handle, cut each one in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato.
Put the scooped out potato flesh in a medium bowl.
Now take the bowl of potato flesh and add the vegan mayonnaise, dijon mustard, apple cider vinegar, black salt, and turmeric. Mix together with a potato masher or fork until completely smooth and mixed well. As the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.
2 Methods to Filling Vegan Deviled Potatoes:
You can either use a pastry bag or just a spoon to fill each potato.
If using a pastry bag: attach a large star tip and fill a pastry bag with the mashed potato mixture. Squeeze a dollop into the crater of each potato half.
If using a spoon: simply scoop a small spoonful of the mashed potato mixture into the well of each potato half.
Garnish the filled potatoes with paprika as desired. Serve right away, or cover and store in the fridge until ready to serve.
Tips & Tricks When Making Vegan Deviled Potatoes:
- When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg.
- The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
- Black salt (also called kala namak) is a salt commonly used in South Asian cuisine. It is actually pink in colour, but it has an amazingly egg-like flavour.
- Using kala namak in this recipe will give the potatoes an eggy taste. If you don't want this you can substitute regular salt.
Bon appetegan!
Sam.
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Vegan Deviled Potatoes
Servings: potato halves
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Ingredients
- 12 small yellow or white potatoes
- 6 tablespoons vegan mayonnaise
- 1 teaspoon dijon mustard
- ½ teaspoon apple cider vinegar
- ½ teaspoon black salt, (also called kala namak)
- ¼ teaspoon ground turmeric
- paprika or smoked paprika, for garnish
Instructions
- Add the potatoes to a pot of water and bring to a boil for 12 - 20 minutes until the potatoes are tender and you can easily pierce them to the center with a sharp knife. The time it takes to boil the potatoes will vary depending on their size. Drain the potatoes and rinse with cool water.
- When the potatoes are cool enough to handle, cut each on in half lengthwise. Then use the large scoop of a melon baller or small spoon to scoop out a little crater in each potato. Put the scooped out potato flesh in a medium bowl.
- Now take the bowl of potato flesh and add the vegan mayonnaise, dijon mustard, apple cider vinegar, black salt, and turmeric. Mix together with a potato masher or fork until completely smooth and mixed well. As the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.
- You can either use a pastry bag or just a spoon to fill each potato. If using a pastry bag: attach a large star tip and fill a pastry bag with the mashed potato mixture. Squeeze a dollop into the crater of each potato half. If using a spoon: simply scoop a small spoonful of the mashed potato mixture into the well of each potato half.
- Garnish the filled potatoes with paprika as desired. Serve right away, or cover and store in the fridge until ready to serve.
Notes
- When selecting my potatoes I made a point of picking out potatoes that were about the same size as an egg. The pre-bagged baby potatoes were a bit too small, so I just dug around in the potato bin.
- Black salt (also called kala namak) is a salt commonly used in South Asian cuisine. It is actually pink in colour, but it has an amazingly egg-like flavour. Using it in this recipe will give the potatoes an eggy taste. If you don't want this you can substitute regular salt.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Holly says
What a fun recipe! I made a few mods (like silken tofu in lieu of mayo)… these little “eggs” are better than the real thing. I’m happy I made them and the best part was I didn’t have to share em with anybody… Whoop whoop. Thanks for sharing this recipe <3
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha I love this!! So happy you enjoyed them, Holly! 🙂
Nicole says
I had no idea what to expect, but these were delicious! And very reminiscent of traditional devilled egg flavour.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you enjoyed them, Nicole! 🙂
Angie B. says
I know this recipe is an older one, so people probably won't read the replies, but if you do, then this recipe is a keeper!
It definitely takes a little bit of practice to get the right consistency, but once you do, you'll see how much better these are than actual eggs.
I've made three test batches in preparation for Easter -- none of them went to waste! Hubby, kiddo, and the neighbors happily ate them and asked for more!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Angie! I love that you did test batches, so happy they were a hit with everyone 😊
Angie B. says
And I love that you made this recipe possible!
Thank you for everything you do, Sam! It's been such a pleasure relearning how to cook as a vegan because of your recipes and positive attitude.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This is so kind, thank you so much Angie!
Rachael says
I have made these for most of our parties & they are a huge hit! They are always gone! 😋
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Rachael! I love that they’re a party hit 😋
Anna says
This is only good if you like weird room temperature potatoes. It's like potato salad with less flavor and more steps.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Anna, you can either serve these still warm, of chill them (your preference). They are a vegan version of deviled eggs, and are meant to be served as a cute little appetizer. 🙂 You can adjusting the seasoning to your taste to make the flavor stronger if you like. I hope that helps!
Angela says
Made these for Easter and my husband and I ate the whole batch by ourselves. They’re so good!!
Jess @ It Doesn't Taste Like Chicken says
We're thrilled you enjoyed them!
Nan says
May take a couple tries to get these just right (make sure the potatoes are done enough without being overcooked) but when you do they’re wonderful!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nan! I’m so glad you enjoyed them once you nailed it!
Theron Meyer says
Thank you! I recently found I’m allergic to eggs this was incredibly delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Theron, oh yay, so happy you enjoyed them! If you miss any of those eggy flavors, I have a ton more vegan egg recipes here. Enjoy!!
Penny says
The recipes all look great, but why are you insisting that we subscribe to your newsletter before we can print them? Other folks don't require that we subscribe to anything to be able to print the recipe and have it handy in the kitchen. I hope it isn't to sell our email addresses ??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Penny, subscribing is totally optional, just uncheck the box and you’ll be able to print without joining the newsletter, and your email is never shared or sold 😊
Megan says
this is the recipe to try. very tasty
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you enjoyed it Megan!
EL says
These are very tasty, but make sure you boil your potatoes long enough. I think I undercooked them and it led to a spiral of difficulties. First they were tricky to scoop out so I didn't get enough potato for the filling, then they wouldn't mash well so I had to blend them and the blender kinda wrecked the mayo and the result was both too soft to pipe properly but also had chunks that blocked my piping bag... all entirely user error, and the taste in the end was still great. But just thought I'd share my experience in case you care a lot about the presentation so you know what to watch out for! Use your judgement at each step to ensure you're working towards the right consistency!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi EL! Yes, boiling the potatoes until they're fully tender makes a big difference for texture and ease of scooping and mashing (which is why I note that the timing can vary). But I totally get how a small thing can snowball in a recipe like this—been there! I’m glad they still tasted great in the end. 💛
Michele says
I have been missing deviled eggs since becoming vegan and this really hit the spot. My family loved them.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! Thrilled you loved them so much, Michele 🙂
Sam says
I absolutely love this recipe! Making them right now for a Friendsgiving event later today. Have you ever thought of adapting this for an egg salad recipe? The filler is so good and is the closest thing I've ever had that that reminds me of that.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's a good idea! I will have to try that. So happy you love the deviled potatoes 🙂
Sam says
I wound up doing it! Made about 4 pounds of potatoes and tripled the dressing. It is AMAZING. Tastes and feels just like egg salad. It makes the best vegan egg salad I've ever had.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ooooh yum! SO happy it worked well. THanks for sharing Sam 🙂
Kathie says
This looks like an amazing recipe! Just not sure how the potato should feel when you poke a knife into it? Most of mine were still on the harder side, but I know it depends on the size of the potato also! Is the flash supposed to have a hard boiled egg consistency? Or harder? Thank you so so much for your wonderful recipes always!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kathie, the potato should be tender all the way through when pierced with a knife, meaning the knife should slide in easily without resistance. The flesh should be soft but not mushy, similar to the texture of a perfectly baked potato rather than a hard-boiled egg. Larger potatoes might take longer to cook, so feel free to adjust the cooking time based on their size. I hope that helps!
Kathie says
Thank you so much! Everyone loves these! (Even non vegans!) win win again!
Jess @ It Doesn't Taste Like Chicken says
Yay!