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.
Vegan Deviled Potatoes
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 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
Art says
The best vegan devilled eggs! My son couldn't tell the difference. Thank you so much for sharing!
Pam mara says
Merry Christmas Sam. I’m planning on making these on Christmas. Can these be assembled a day or two before. I know I have waited till the last minute to ask but wud appreciate any input if possible. Btw I lov ur recipes
Emma says
I’ve been missing deviled eggs since I went vegan and omg these were so good! I had to go to three stores to find the black salt but it was a game changer! It literally makes it taste like egg!
Sam Turnbull says
Yay! So happy you enjoyed them. Now that you have black salt you can try some of my other vegan egg recipes 🙂
Lee says
Used himalayan pink salt - they turned out amazing. I reccomend buying shallots and adding them to the filling receipe and letting them sit in the fridge for a bit before eating. My partner and I absolutely love deviled eggs and were so happy with the turnout! Thanks for an awesome receipe
Sam Turnbull says
So happy you loved them Lee!! 🙂
Jessie says
I ended up using red potatoes because I'd bought them for a potato salad recipe before I found this. I think the skins would've held up better if I'd used Yukon gold or something different, so I probably won't use those again. But OMG, this is awesome! I did have to change some things just based on what I had on hand. I'm in a wheelchair and we're kind of rural, so getting to a grocery store isn't always the easiest task. Because I was using a potato with a thinner skin, I opted to roast them instead to help crisp up that skin to hold everything together. I stuck to the recipe for measurements, but I did add a bit of chopped relish and some red bell pepper, chives, and the teeniest tiniest bit of minced onion. They were a hit! I made them for a church function where I knew I'd be the only vegan there, and if I didn't cook something to bring, I wouldn't get to eat. LOL I was not disappointed, and neither was anyone else. Thanks for the awesome recipe!
Rachel says
I made these for a family get-together and they were very popular. A couple of people asked me for the recipe. I was excited to have a reason to make them again for Easter!
Mary says
Cool, I am for sure going to try this. What a great idea!!!
Kristen says
These were awesome- super easy. I added a little umami seasoning I had which gave it a little more depth. SO GOOD. Def making these for parties!
Elena says
As someone said in a past comment, this is easily 15 stars out of 5. I loved it. So easy to make and so tasty: I had to stop myself munching them all!
Thanks for sharing this recipe, you never disappoint!
(Also haters gonna hate and they clearly didn't even bother to look at the other recipes otherwise they would have seen that both the ingredients and the method used are very different).
Really thank you for these wonderful recipes! xx
April says
I often refer to your site for inspo. This is simply brilliant. I am curious how you might use JustEgg for something like this. Hope to see your take on it.
Deidre says
Try it!! Tastes just like deviled eggs!!
Tish says
These are so fabulous!!! Made them with tofu Mayo recipe instead of vegan Mayo and they were a hit!
Misha H says
Hi Sam. Where can I find black salt? I know Amazon carries it but will take time to receive it. Do you think Indian grocery stores might carry this? I also found something called truffle salt at Meijer, would that work? Thank you!
Sam Turnbull says
Yes absolutely you should easily find black salt at an Indian grocery store. It will be called kala namak. truffle salt is not the same thing. ENjoy!
Chris says
Super tasty base recipe. I added shallot and relish to the yolk mixture and let it sit in the fridge for a bit. I also mixed olive oil, nooch and kala namak and poured that over the boiled halves and let them roast at 425 for 10ish minutes. Really turned out crazy good!